In a blender blend the tomato juice, the jalapeno pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream. Makes about 4 1/2 cups, serving 4. Gourmet June 1991
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|Serving Size: 1 Serving (1045g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 326.9mg||11 %|
|Potassium 299mg||8 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12g|
|Protein 1g||1 %|
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Calories per serving: 49
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