Chilled Mexican-Style Salsa Soup

Chilled Mexican-Style Salsa Soup Recipe
Oxmoor House
This cold, chunky tomato soup may remind you of gazpacho, but the red pepper gives it a spicier flavor.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Other: 1 Hours

Nutritional Information

Calories 58
Fat 0.4 g
Satfat 0.1 g
Protein 2.1 g
Carbohydrate 13.5 g
Cholesterol 0 mg
Iron 1.1 mg
Sodium 569 mg
Caloriesfromfat 5 %
Fiber 3.2 g
Calcium 31 mg

Ingredients

2 cups grape or cherry tomatoes
1 1/2 cups green bell pepper, cut into 1-inch pieces
1 cup vegetable juice (such as V8)
3/4 cup diced seeded peeled cucumber
1/3 cup chopped red onion
6 tablespoons fresh lime juice (about 3 medium limes)
1/4 cup firmly packed cilantro leaves
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper (optional)
1/4 cup low-fat sour cream (optional)

Preparation

Place first 9 ingredients and ground red pepper, if desired, in a blender; process until finely minced. Cover and chill thoroughly. Top each serving with 1 tablespoon sour cream, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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