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Leslie in Texas

RECIPE BY: Leslie in Texas

This originally came from a "cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner

Posted on: May 1, 2008

Print Recipe

Ingredients

  • 6 large tomato, peeled, seeded, and diced
  • 1 cucumber, peeled, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 medium red onion, finely diced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 lemon, juice of
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh basil, chopped
  • 2 jalapeno, seeded and diced
  • salt & freshly ground black pepper, to taste

    • Directions

    1. 1
      .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
    2. 2
      Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
    3. 3
      Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
    4. 4
      Refrigerate for at least 2 hour before serving.
    5. 5
      If desired, soup can be thinned with canned tomato juice.

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    Nutrition Facts

    Serving Size 1 (429g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    red wine vinegar

    Calories 142
    Calories from Fat 67 (47%)
    Amount Per Serving %DV
    Total Fat 7.5g 11%
    Saturated Fat 1.1g 5%
    Monounsaturated Fat 5.1g
    Polyunsaturated Fat 1.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 18mg 0%
    Potassium 891mg 25%
    Total Carbohydrate 18.7g 6%
    Dietary Fiber 4.9g 19%
    Sugars 10.7g
    Protein 3.6g 7%
    Vitamin A 2785mcg 55%
    Vitamin B6 0.4mg 19%
    Vitamin B12 0.0mcg 0%
    Vitamin C 71mg 118%
    Vitamin E 2mcg 7%
    Calcium 55mg 5%
    Iron 1mg 7%

    detailed view...

    how is this calculated?

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