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Summer Vegetable Soup

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Ingredients
  Ripe tomatoes 8 Large
  Garlic 2 Clove (10 gm)
  Onion 1⁄2 Small
  Cucumber 1⁄2
  Green pepper 1 , cored and seeded
  Red pepper 1 , cored and seeded
  Sprig thyme 1
  Basil 1
  Parsley sprigs 2
  Olive oil 4 Tablespoon
  Lemon juice 3 Tablespoon
  Tomato juice 2 1⁄2 Cup (40 tbs), chilled
  Tabasco sauce 2 Drop
  Garlic croutons 1 Cup (16 tbs)
  Black olives 1 Tablespoon
  Capers 1 Tablespoon
Directions

Chop the tomatoes, garlic, onion, cucumber and peppers roughly.
Put these ingredients into an electric blender and blend until smooth.
Add the herbs and blend again.
Strain into a bowl and chill for several hours.
Just before serving, mix the olive oil and lemon juice together.
Add the tomato juice and Tabasco, and gradually stir this mixture into the soup.
Garnish with croutons and serve black olives and capers as accompaniments.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1165 Calories from Fat 613

% Daily Value*

Total Fat 70 g107.3%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 685 mg28.5%

Total Carbohydrates 133 g44.3%

Dietary Fiber 27.3 g109%

Sugars 73.6 g

Protein 25 g49.5%

Vitamin A 395.6% Vitamin C 1023.8%

Calcium 34.3% Iron 54%

*Based on a 2000 Calorie diet

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Summer Vegetable Soup Recipe