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INGREDIENTS

3 med.-lg. ripe tomatoes
1/2 lg. green pepper
1 med. cucumber
2 med. onions
3 lg. cloves fresh garlic
1/2 c. olive oil
1/2 c. vinegar
2 heels white bread
Salt and pepper ; to taste

Recipe

INSTRUCTIONS

Slice vegetables into small (1 inch) pieces. Puree in blender or food processor with oil and vinegar and enough water to keep machine going. Add bread to slightly thicken.

Serve well chilled with personal choice of diced vegetables, diced hard boiled eggs and garlic bread.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (427g)
Recipe Makes: 1 Serving

Calories: 364
Calories from Fat: 246 (68%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 90.8mg		3 %
Potassium 513.2mg		14 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 19.7g
Protein 2.9g		4 %
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.

About Our Nutrition Facts

Calories per serving: 364

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