Roughly chop the tomatoes, reserving the juice. Process the chopped tomatoes, shallot, and garlic in a food processor or blender until smooth. (for thinner, more refined soup, pour through a fine wire-mesh strainer) Transfer to a bowl, and stir in the olive oil, lemon zest, lemon juice, vinegar, honey, coriander, turmeric, pepper & salt.
Cover and chill until very cold, at least 2 hours. Serve very cold in soup bowls with the basil and, if desired Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1972g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 158 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1753.8mg||60 %|
|Potassium 398.4mg||10 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 25.2g|
|Protein 3.3g||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: 265
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!