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Cold Fresh Tomato Soup

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Ingredients
  Ripe tomatoes 2 Pound, peeled, cut in eighths
  Chopped onion 1⁄2 Cup (8 tbs)
  Lemon peel strip 2 Inch
  Fresh parsley sprig 1
  Paprika 2 Teaspoon
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Dry white wine 2 Cup (32 tbs)
  Fresh lemon juice 2 Tablespoon
  Dairy sour cream/Yogurt 1⁄2 Cup (8 tbs)
Directions

In 4-quart microproof casserole, combine tomatoes, onion, lemon peel, parsley, paprika, sugar, salt, and wine.
Cook, covered, on HI (max. power) 20 to 25 minutes, or until tomatoes are soft and onion cooked.
Stir after 10 minutes.
Discard lemon peel and parsley sprig.
Put tomato mixture in electric blender and puree until smooth.
Stir in lemon juice to taste.
Chill, covered, for several hours before serving.
Top each serving with dollop of sour cream or yogurt.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy

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4.23125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 909 Calories from Fat 226

% Daily Value*

Total Fat 26 g39.9%

Saturated Fat 13.7 g68.7%

Trans Fat 0 g

Cholesterol 59.8 mg19.9%

Sodium 2107.2 mg87.8%

Total Carbohydrates 84 g27.9%

Dietary Fiber 16.8 g67.1%

Sugars 52.9 g

Protein 13 g26.6%

Vitamin A 272.1% Vitamin C 254%

Calcium 31% Iron 36.8%

*Based on a 2000 Calorie diet

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Cold Fresh Tomato Soup Recipe