Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Scott Uehlein
Recipe by Health June 2011

Gallery

John Kernick

Recipe Summary

Yield:
Makes 6 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Canyon Ranch Nourish: Indulgently Healthy Cuisine; Canyon Ranch

Nutrition Facts

102 calories; fat 4g; saturated fat 0g; mono fat 2g; poly fat 0g; protein 3g; carbohydrates 17g; fiber 5g; cholesterol 0mg; iron 1mg; sodium 222mg; calcium 92mg.
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