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Summer Day Soup

Photo: Jan Smith
Yield 8 servings (serving size: 1 cup)
"With a whole-grain bread, this soup makes a quick, comforting lunch." -Natasha Leigh Yates, Red Wing, MN

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

Nutrition 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

How to Make It

  1. 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.