Strawberry, Tomato & Cucumber Soup

4 medium cucumbers, peeled
4 medium tomatoes
2 lb. fresh strawberries, stemmed
2 T. lemon juice
1 T. finely chopped fresh rosemary

Finely chop two of the cucumbers, two of the tomatoes, and about 20 of the strawberries. (Reserve a few pieces to use as garnish.) Set aside.

Roughly chop the remaining cucumbers, tomatoes, and strawberries. Place in a blender, cover, and blend until smooth.

Transfer pureed mixture to an airtight container. Add finely chopped mixture. Stir in lemon juice and rosemary. Cover and chill 1-24 hours or until cold.

Makes 8 cups.

Adapted from Forks Over Knives, Summer 2019, p. 54.