Place 1 cup of diced tomatoes, lime juice, jalapeno, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup ? puree until smooth
Add the rest of the diced tomatoes, cucumbers, bell peppers, and red onion to base and stir well to combine
Refrigerate for a few hours to allow time for the vegetables to absorb all the flavors
Serve with diced avocado and celery sticks on top (Optional)
Makes 8 servings and stays fresh for up to 5 days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 109.8mg||4 %|
|Potassium 43.3mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 1.2g|
|Protein 0.2g||0 %|
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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: 6
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