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Iced Tomato Soup with Basil

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Ingredients
  Ripe tomatoes 8
  Cucumber 1
  Fresh basil sprig 4
  Lemon juice 2 Tablespoon (Juice Of 1 Lemon)
  Celery salt To Taste
  Salt To Taste
  Pepper To Taste
Directions

1. Bring some water to the boil. Wash the tomatoes, plunge them into the boiling water for 10 seconds, then peel and discard the seeds.
2. Peel the cucumber, remove the seeds with a sharp knife, and cut into pieces.
3. Place the cucumber and tomatoes in a liquidizer. Season with salt and pepper. Add the lemon juice. Blend for a few seconds.
4. Pour the mixture into a salad bowl or individual bowls, and leave to chill in the refrigerator for 30 minutes. Sprinkle with the chopped basil leaves before serving. Serve with celery salt.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Basil
Interest: 
Healthy

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4.15
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 209 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 732.4 mg30.5%

Total Carbohydrates 47 g15.6%

Dietary Fiber 12.8 g51.1%

Sugars 29.1 g

Protein 10 g19.8%

Vitamin A 171.4% Vitamin C 239.5%

Calcium 13.2% Iron 17.9%

*Based on a 2000 Calorie diet

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Iced Tomato Soup With Basil Recipe