A summer soup to be eaten when all the vegetables are bursting with flavor. It is essentially a salad with cold chicken broth added to convert the salad into a soup.
Place tomatoes, green pepper, cucumber and scallions in a bowl. Make dressing by combining garlic, salt, pepper, lemon juice and oil in another bowl. Add parsley and basil and pour over vegetables. Chill for two hours. Add chicken broth and tomato juice just before serving.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 159 | ||
Calories from Fat: 125 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 225mg | 8 % | |
Potassium 425.1mg | 11 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 6.4g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 159
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