|Serving Size 8 ( 1 cup)|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 13g|| |
| ||Saturated Fat 2.5g|| |
|Cholesterol 0mg|| |
|Sodium 440mg|| |
|Total Carbohydrate 17g|| |
| ||Dietary Fiber 5g|| |
|Protein 5g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Here is a northerner's verson of this traditional Spanish cold soup that is very popular in Florida and a perfect way to use fresh summer vegetables anywhere.
- 3 large tomatoes, coarsely chopped
- 1 green bell pepper, seeded and chopped
- 1 cucumber, chopped
- 1 ripe avocado, peeled, seeded and coarsely chopped
- 1/2 medium-size red onion, coarsely chopped
- 1/4 cup chopped Kalamata olives, about 4 to 6 olives)
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fesh basil, or 2 teaspoons dried
- 2 tablespoons chopped fresh parsely
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- 1 46-ounce can reduced-sodium tomato juice
- 1/4 to 1/2 teaspoon freshly ground black pepper
- croutons or breadsticks
Combine all the ingredients in a large bowl, stirring well. Cover and refrigerate at least 2 hours before serving. Serve with croutons.
Substitute an equal volume of vegetable juice (regular or spicy) for the tomato juice.