Recipes
Ingredients
- 3 cups cold tomato juice
- 1/2 cup olive oil
- 1 cup cold chicken broth
- 4 tablespoons fresh lemon juice
- 1/8 teaspoon Tabasco sauce or to taste
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup sliced scallions
- 1/2 cup diced tomato
- 1/4 cup chopped celery
- 1/2 cup diced cucumber
- 1/2 cup diced avocado
Nutritional Information
- Tomatoes, especially cooked, are an excellent source of lycopene, an antioxidant shown to protect against certain types of cancers.
- Incorporating a variety of colorful vegetables on a regular basis will help enhance overall nutrient intake.
- Place all ingredients except the vegetables in a blender and puree on high until blended and frothy. Pour into a large bowl and add chopped, fresh vegetables. Serve chilled.
- Store soup without vegetables in a container in the fridge for up to 1 week. Blend or shake before adding veggies and serving.
Chef's Narrative
Quick, easy and refreshing, this summery soup is super simple to whiz up.
Recipe Substitutions
For a vegan version, replace chicken broth with vegetable broth.
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 15g, Saturated: 2g, Sodium: 610mg, Potassium: 280mg, Carbohydrate: 6g, Dietary Fiber: 1g, Protein: 1g
Allergens:
None
Chef's Narrative
Quick, easy and refreshing, this summery soup is super simple to whiz up.
Recipe Substitutions
For a vegan version, replace chicken broth with vegetable broth.
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 15g, Saturated: 2g, Sodium: 610mg, Potassium: 280mg, Carbohydrate: 6g, Dietary Fiber: 1g, Protein: 1g
Allergens:
None
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Ingredients
Nutritional Information
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