A cold, tomato-based soup made with raw vegetables
Source: Cookie & Kate
1. Place the tomato and onion chunks into a food processor. Blend until fairly smooth but little pieces remain. Set aside in a large bowl.
2. Place the cucumber chunks into the food processor along with the bell pepper chunks. Blend until fairly smooth but little pieces remain. Add to the tomato-onion mixture in the large bowl and stir together.
3. In the food processor, combine the basil leaves, garlic, olive oil, vinegar and salt, plus a couple twists of pepper. Blend until completely smooth. Add to the tomato-onion-cucumber-bell pepper mixture in the large bowl and stir together.
4. Set aside several cups of the slightly chunky tomato-onion-cucumber-bell pepper mixture. Working in batches, spoon the rest of the vegetable mixture back into the food processor and blend until completely smooth and light orange or pink in color.
5. Combine the two mixtures and season to taste.
6. Chill for at least two hours and preferably longer. Serve very cold.
Make well in advance so the soup has time to chill thoroughly. It should be served very cold. This recipe is vegan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 65 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 349.8mg | 12 % | |
Potassium 848.7mg | 22 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 14.9g | ||
Protein 3.6g | 5 % | |
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: 148
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