|Tomatoes||1 1⁄4 Pound|
|Sweet pepper||1 (Red / Green)|
|Garlic||2 Clove (10 gm)|
|Soft white bread crumbs||2 Cup (32 tbs)|
|Olive oil||3 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Parsley sprigs/Mint sprigs||1|
|Water||5 Cup (80 tbs)|
Blanch, peel and chop the tomatoes.
Peel, seed and chop the cucumber.
Peel and chop the onion.
Seed and chop the pepper; peel and chop the garlic.
Place all the vegetables in a blender with bread crumbs, oil, vinegar, parsley or mint, salt and pepper and 2 1/2 cups of the water.
Blend to a puree.
Place puree in a large bowl and stir in the remaining water.
Cover and chill for 3 hours.
Before serving, add a few ice cubes.
Serve with side dishes of chopped onion, hard-cooked eggs, tomatoes, peppers and croutons.
Serving size: Complete recipe
Calories 933 Calories from Fat 441
% Daily Value*
Total Fat 50 g76.9%
Saturated Fat 7.2 g36.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1061.2 mg44.2%
Total Carbohydrates 111 g37%
Dietary Fiber 17.6 g70.3%
Sugars 38.7 g
Protein 18 g35.5%
Vitamin A 177.3% Vitamin C 439%
Calcium 30.7% Iron 38.2%
*Based on a 2000 Calorie diet