Summer Day Soup

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 27%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 12.7g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 334mg
  • Calcium: 34mg

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

  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.
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