A tasty summer soup recipe that's cool and refreshing.
(Serves 4)
Ingredients
- 5 medium tomatoes, ripe
- 1 red pepper, quartered
- 1 green pepper, quartered
- 1 large cucumber, quartered
- 1 clove garlic, finely chopped
- 1/4 c. olive oil
- Juice from 1 small lemon
- Worcestershire sauce
- Paprika
- Salt and pepper to taste
Directions
Add tomatoes to blender and puree. Place the puree in a large glass or stainless steel bowl. Puree 3 of the 4 quarters of the peppers and cucumber and add to the tomato puree. Coarsely chop the remaining quarters into pieces (about 1/4 inch or smaller). Add pieces, olive oil, garlic, lemon juice and 4 or 5 drops of Worcestershire sauce to puree. Add paprika, salt and pepper to taste. Mix together. Chill for at least 3 to 4 hours.
Amount Per Serving: Calories 183, Total Fat 14 g, Sodium 20 mg, Total Carbohydrates 14 g, Sugars 8 g, Fiber 4 g, Protein 3 g
Printed in FLAVORS OF THE WORLD 2018 CALENDAR
Healthy Recipes Submitted by UMass Memorial Health Employees
