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Spicy Tomato Vegetable Soup

New.Wife's picture
Ingredients
  Canned whole tomatoes 16 Ounce (Undrained, 1 Can)
  Canned tomato juice 24 Ounce (2 Cans, 12 Ounce Each)
  Sweet green pepper 1 Medium, halved, cored, seeded & finely chopped
  Unpeeled zucchini 1 Small, finely chopped to make 1/2 cup
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped cilantro/Finely chopped parsley 1⁄4 Cup (4 tbs)
  Fresh lemon juice 3 Tablespoon
  Vinegar 1 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Seeded chopped jalapeno pepper 1⁄2 Cup (8 tbs) (Fresh)
Directions

MAKING
1) Take a soup tureen and drain the liquid from the tomatoes in it.
2) Place tomatoes on a chopping board and coarsely chop, removing as many seeds as possible.
3) Add chopped tomatoes to the liquid reserved in the tureen.
4) Gently stir in green pepper, tomato juice, zucchini, cilantro or parsley, onion, zucchini, vinegar, lemon juice, jalapeno pepper and garlic.
5) Cover and refrigerate the soup for several hours or overnight.

SERVING
6) Serve the delicious soup cold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 98 Calories from Fat 6

% Daily Value*

Total Fat 0.7 g1.1%

Saturated Fat 0.1 g0.49%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 174.2 mg7.3%

Total Carbohydrates 23 g7.5%

Dietary Fiber 4.7 g18.9%

Sugars 9.3 g

Protein 5 g9%

Vitamin A 58.9% Vitamin C 171.6%

Calcium 7.5% Iron 15%

*Based on a 2000 Calorie diet

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Spicy Tomato Vegetable Soup Recipe