You are here

Cold Vegetable Soup

stacy's picture
Ingredients
  Tomato juice 3 Cup (48 tbs)
  Cucumber 1 Small, coarsely chopped
  Green pepper 1 Small, coarsely chopped
  Onion 1 Small, coarsely chopped
  Garlic 2 Clove (10 gm), cut into halves
  Lemon juice 2 Tablespoon
  Ground cumin 1⁄2 Teaspoon
Accompaniments to have ready at serving time:
  Seasoned croutons 1 Cup (16 tbs)
  Chopped cucumber 1⁄2 Cup (8 tbs)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
Directions

Place 1 1/2 cups of the tomato juice, the cucumber, green pepper, onion, garlic, lemon juice and cumin in blender container.
Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute.
Stir into remaining tomato juice.
Cover and refrigerate at least 6 hours but no longer than 48 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes

Rate It

Your rating: None
4.12941
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 431 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 2.1 mg0.7%

Sodium 466.8 mg19.5%

Total Carbohydrates 89 g29.6%

Dietary Fiber 12.2 g48.7%

Sugars 43.9 g

Protein 14 g28.8%

Vitamin A 92.9% Vitamin C 487.6%

Calcium 22% Iron 34.4%

*Based on a 2000 Calorie diet

0 Comments

Cold Vegetable Soup Recipe