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This healthy and refreshingly cold vegan soup was made for hot summer days. Cool and tangy, this adaptation of the classic Spanish soup combines the best of summer vegetables.
Instructions
Makes about 3 quarts (12 1-cup servings)
2 cucumbers, peeled, seeded, and diced
1 green bell pepper, seeded and diced
3 ripe tomatoes, diced
1/2 cup finely chopped red onion
3 garlic cloves, pressed
3/4 cup finely chopped roasted red peppers
8 cups vegetable juice or tomato juice
3/4 cup salsa
1 teaspoon finely minced jalapeño pepper, or to taste
Combine all ingredients in a large pot or bowl. Stir to mix, then chill 2 to 3 hours before serving.
Per 1-cup serving:
62 calories
0.2 g fat
4% calories from fat
2 g protein
13 g carbohydrate
2 g fiber
521 mg sodium
Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
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