Cold Vegetable Soup
|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.
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