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Recipe Summary

prep:
30 mins
chill:
1 hr
total:
1 hr 30 mins
Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.

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  • Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.

  • Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.

  • Note: Don't over process the vegetables; they need to be finely chopped, but not pureed.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

121 calories; fat 5g; saturated fat 1.6g; protein 3.7g; carbohydrates 17.7g; cholesterol 8mg; iron 1.5mg; sodium 421mg; calories from fat 35%; fiber 3.3g; calcium 54mg.
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