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Nutrition Facts
Serving Size 1 (237g) Recipe makes 6 servings The following items or measurements are not included below: 1 pepper red wine vinegar
Calories 148
Calories from Fat 81		(54%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 61mg		2%
Potassium 498mg		14%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 3.0g	12%
	Sugars 6.2g
Protein 3.5g		6%
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⁽⁶⁾ RATE IT NOW Print Recipe

By: canarygirl
Jun 17, 2002

This is a refreshing summer treat!

SERVES 6 (change servings and units)

Ingredients

2 lbs very ripe tomatoes, seeded
1 medium onion
1 anaheim pepper
1 small cucumber
2 cloves garlic
3 tablespoons olive oil (about)
3 tablespoons red wine vinegar (about)
2 tablespoons toasted almonds
3 tablespoons breadcrumbs (about)
salt
water, about 2 cups

Directions

1
Reserve one tomato, 1/4 of the onion, a small piece of the pepper and 1/4 of the cucumber for garnish.
2
Chop finely and mix.
3
Put all ingredients in a food processor and blend until smooth.
4
Serve chilled, garnished with reserved vegetables, and croutons if desired.

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Featured Reviews for This Recipe

From: rosslare

On Aug 28, 2008

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From: Chef #258614

On Sep 6, 2007

Very good and easy! I used about 5 garlic cloves and cut out the almonds.

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From: Chef Mick

On Aug 5, 2007

I sub'd red quinoa for the breadcrumbs and used cannned roasted tomatos. Great recipe, easy to make.

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From: MizzNezz

On Oct 16, 2002

Since I was home alone, I updated this to 2 servings and had it all to myself. The flavor in this is very good. I didn't have an anaheim pepper so used a small jalapeno. The finished soup is smooth, and the crunchy pieces on top made for a nice combination. I really enjoyed this! Had it with breadsticks and a glass of red wine.

2 people found this review helpful

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Read all 6 reviews