Summer Vegetable Soup
|Ripe tomatoes||8 Large|
|Garlic||2 Clove (10 gm)|
|Green pepper||1 , cored and seeded|
|Red pepper||1 , cored and seeded|
|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|
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.
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