Summer Day Soup

Summer Day Soup Recipe
Photo: Jan Smith
"With a whole-grain bread, this soup makes a quick, comforting lunch." -Natasha Leigh Yates, Red Wing, MN

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 27 %
Fat 2.1 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.8 g
Carbohydrate 12.7 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 334 mg
Calcium 34 mg

Ingredients

4 cups vegetable juice, chilled
2 cups chopped tomato
1 1/2 cups chopped sweet onion
1 1/2 cups chopped seeded peeled cucumber
1 cup chopped bell pepper
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons tarragon vinegar
1 tablespoon extravirgin olive oil
1 teaspoon dried basil
1 teaspoon honey
1/2 teaspoon dried tarragon
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 garlic cloves, minced

Preparation

Combine all ingredients in a large bowl. Place 4 cups vegetable mixture in a blender or food processor, and process until smooth. Return pureed vegetable mixture to bowl, stirring to combine. Cover and chill.

Note:

Natasha Leigh Yates,

August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note