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More Popular Recipes

1 Point - Cool Tomato Soup With Ginger and Lemon

Recipe #127173 | 25 min | 10 min prep | SERVES 6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

mariposa13

RECIPE BY: mariposa13

From ww magazine.

Posted on: Jun 22, 2005

Print Recipe

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small vidalia onions or other sweet onion, finely chopped
  • 2 tablespoons minced fresh ginger
  • 3 lbs ripe tomato, cored and chopped
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1 1/4 cups cold water
  • 6-12 paper thin lemon slice, for garnish

    • Directions

    1. 1
      Heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.
    2. 2
      Stir in the ginger and cook 1 minute more.
    3. 3
      Add the tomato and salt; bring to just a boil.
    4. 4
      Reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.
    5. 5
      Pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.
    6. 6
      Allow to cool to room temperature.
    7. 7
      Stir in lemon juice and enough cold water to make 6 cups.
    8. 8
      If serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.
    9. 9
      Or cover and refridgerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.
    10. 10
      1 point per serving (1 cup).

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    Nutrition Facts

    Serving Size 1 (299g)

    Recipe makes 6 servings

    Calories 67
    Calories from Fat 24 (36%)
    Amount Per Serving %DV
    Total Fat 2.7g 4%
    Saturated Fat 0.4g 2%
    Monounsaturated Fat 1.8g
    Polyunsaturated Fat 0.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 206mg 8%
    Potassium 570mg 16%
    Total Carbohydrate 10.9g 3%
    Dietary Fiber 3.0g 12%
    Sugars 6.5g
    Protein 2.2g 4%
    Vitamin A 1894mcg 37%
    Vitamin B6 0.2mg 10%
    Vitamin B12 0.0mcg 0%
    Vitamin C 37mg 62%
    Vitamin E 1mcg 3%
    Calcium 27mg 2%
    Iron 0mg 3%

    detailed view...

    how is this calculated?

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