cold vegetable soup
Ingredients:
  • (6 cups) tomato, coarsely chopped
  • (32 oz. bottle) low-sodium tomato juice
  • (2 medium) cucumber, peeled and coarsely chopped
  • (1 1/2 cups) green bell pepper, chopped
  • (1 1/4 cups) Vidalia or other sweet onion, finely chopped
  • (1 cup) celery, finely chopped
  • (1 Tbsp.) olive oil
  • (1 Tbsp.) balsamic vinegar
  • (1 Tbsp.) basil-flavored vinegar
  • (1 Tbsp.) rice vinegar
  • (3/4 tsp.) salt
  • (1/2 tsp.) pepper
  • (1/2 tsp.) hot sauce
  • (3 cloves) garlic, minced
Servings

8

Lunch

Cold Vegetable Soup

Tomatoes, cucumber, green pepper, onion and celery in a sweet and tangy tomato broth.

Preparation Time

About 15 minutes

Cook Time

No cooking required

    Instructions

  1. 1In a large bowl, stir together all ingredients until well combined.
  2. 2Cover, refrigerate at least an hour, or overnight. Serve and enjoy.

Nutritional Information

Serving Size: 1 1/2 cups



Amount Per Serving:

  • Calories 95
  • Total Fat 2.4 g
  • Total Carbohydrate 17.3 g
  • Protein 3.1 g
  • Cholesterol 0 mg
  • Sodium 321 mg
  • Fiber 3.7 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.