Cold Spanish tomato soup, adapted from a Spanish tapas cookbook. You can make it as thick or thin as you like--thicker feels more like drinking a healthy salad! Sherry vinegar can be hard to find but we keep it around just for this recipe--cider vinegar can be substituted.
Place tomatoes, peppers, onion, garlic, and tomato juice in blender or food processor; puree until desired texture. You may need to do two batches depending on the size of the blender.
Place in large bowl and stir in oil, vinegar, salt and pepper to taste.
Refrigerate until serving. Garnish with chopped hard boiled eggs, hot peppers, croutons, or enjoy by itself.
The easiest way to skin tomatoes is to drop then in boiling water for 10-15 seconds, remove and let cool. The skin should come right off.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 18 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 170.2mg | 6 % | |
Potassium 483.4mg | 13 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 7.6g | ||
Protein 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: 61
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