In a 2 quart saucepan, combine oil, broth, and set to simmering.
Add in celery. Let simmer for 5 minutes.
Add in Onion. Let simmer for three minutes.
Add in garlic and spices. Let simmer for one minute.
Add cucumber. Let simmer for one minute.
Add tomato and roasted peppers. Let simmer for one minute.
Remove from heat. Add remaining ingredients and mix thoroughly.
Add salt and pepper to taste.
Chill for several hours, better overnight.
Serve with a garnish.
The big key is to put in the vegetables you use according to hardness. So celery, if you add it, first, then bell peppers if you don’t roast them (add last if you do), onion, and so forth.
To add additional bang, you can add in Chile peppers, like jalapeño and such, but if so, add them early since the flavor is carried by the fat in the oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (510g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 144.2mg||5 %|
|Potassium 953mg||25 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 16.8g|
|Protein 4.6g||7 %|
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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: 119
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