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Cold Vegetable Soup

Mexican.Chef's picture
  Cucumber 1 Large
  Tomatoes 2 Large, seeded and finely chopped
  Bell pepper 1 Large, seeded and finely chopped (Red Or Green)
  Sliced ripe olives 3⁄4 Can (7.5 oz), drained (Or 1 Small Can)
  Lime juice 1⁄4 Cup (4 tbs)
  Regular strength chicken broth 3 Cup (48 tbs)
  Tomato juice 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Green onions 1⁄2 Cup (8 tbs), sliced
  Chopped thyme/1 teaspoon dry thyme leaves 1 Tablespoon
  Liquid hot pepper seasoning 1 Tablespoon

Peel cucumber and cut in half lengthwise; scrape out and discard seeds.
Finely chop cucumber.
In a large bowl, combine cucumber, tomatoes, bell pepper, olives, lime juice, broth, tomato juice, garlic, green onions, and thyme.
Season to taste with hot pepper seasoning.
Cover and refrigerate for at least 4 hours or until next day.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 507 Calories from Fat 205

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3897.3 mg162.4%

Total Carbohydrates 71 g23.8%

Dietary Fiber 20.5 g81.9%

Sugars 32.5 g

Protein 16 g31.1%

Vitamin A 197.7% Vitamin C 513%

Calcium 41.1% Iron 77.6%

*Based on a 2000 Calorie diet

Cold Vegetable Soup Recipe