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Nutrition Facts
Serving Size 1 (592g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 chipotle chiles in adobo
Calories 127
Calories from Fat 22		(17%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 53mg		2%
Potassium 1280mg		36%
Total Carbohydrate 24.8g		8%
	Dietary Fiber 6.4g	25%
	Sugars 15.8g
Protein 6.0g		12%
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Sushiman's Mexican Standoff -- 2007

Mirj

Cold, Spicy, Vegetable Soup (take a Look No Cook)

Recipe #98637 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Rita~
Aug 27, 2004

This easy, summer, blender soup has a tex mex style. It's low calorie, healthy, and filling. The only fat comes from the yogurt. Has a spicy smoky flavor! Fat does help the body absord the nutrients. I you like you can drizzle the soup with olive oil or add a dollop of yogurt. I've made this with and without yogurt both are delish!

SERVES 2 , 3 1/2 cups (change servings and units)

Ingredients

Soup

1 teaspoon fresh cilantro, I favor or fresh parsley
4-6 leaves fresh basil
1 clove garlic
2 lbs tomatoes, rough chopped
1/8 cup diced vidalia onion
1/8 cup diced celery
1/8 cup diced carrot
1 tomatillo, cut into 4
1 lime, juice of
1/2 chipotle chile in adobo (seeds removed)
1/3 cup yogurt
3 ice cubes
salt and pepper to salt

crunchie garnish

2 teaspoons finely diced tomatoes or onions or celery or 2 slice lime slices or basil leaves or cilantro

Directions

1
Put all soup ingredients into blender and blend till smooth.
2
You can serve as is or chill for an hour.
3
Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.

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Featured Reviews for This Recipe

From: Laura M

On Aug 22, 2006

I really enjoyed this soup! I made it exactly as instructed, really loved the spice and texture.

1 person found this review helpful

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From: chia

On Sep 1, 2004

i used parsley, basil, marjoram, and oregano from my garden. also 1/2 vidalia onion, home grown tomatoes, 1/2 of 1 chipolte, this was wonderful, a spicy creamy version of gazpacho.

3 people found this review helpful

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From: Mirj

On Oct 9, 2007

I made this for Sushiman's Mexican Standoff last night and it couldn't have been a bigger hit. As it was a meat meal I left out the yogurt altogether, but did up the carrots quite a bit for body. I also added some very healthy doses of cilantro and parsley. I blended everything together with my immersion blender and we served this up in shot glasses. Superb!

1 person found this review helpful

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