Cold Vegetable Soup
|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)|
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.
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