1 garlic clove
1 jalapeno pepper, seeded and cut into 1-inch pieces
3 scallions, trimmed and cut into 1-inch pieces
1 green bell pepper, cored and chopped into 1-inch pieces
1 small cucumber, peeled, cut in half length-wise
1/4 cup fresh parsley
2 tomatoes, cored, chopped into 1-inch pieces
2 teaspoons lime juice
1/2 teaspoon hot sauce
Salt and black pepper
1 and 1/4 cups low sodium tomato or vegetable juice
Chop garlic and jalapeno in the food processor, then scrape down the sides. Add the scallions and pulse to roughly chop. Then add in the pepper, cucumber, parsley and pulse about 6 times. Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse about 8-10 times. Transfer the vegetable mixture into a large mixing bowl and stir in the tomato juice.
I chilled the soup in the refrigerator for a couple hours before serving.