As the temperature rises, I find myself craving fresh chilled soups more than ever. Soups are a great way to get a ton of vegetables into one serving of food. If you a a raw food fan, this recipe is definitely for you, though it is appealing to everyone’s palate.
The recipe that follows is adapted from the book, “100-Calorie Snack Cookbook” by Sally Sampson.
Ingredients (Serves 5, about 2 cups per serving)
2 small English cucumbers, diced
2 beefsteak or other large tomatoes, cored and diced
1 small read onion, coarsely chopped
2 garlic cloves, minced
2 red bell peppers, cored, seeded and finely chopped
1 tablespoon sherry or red wine vinegar
3 1/2 cups low sodium tomato or v8 juice
1 cup water
1/3 cup chopped fresh dill, cilantro or basil
1/4 cup feta cheese, crumbled
- Place cucumbers, tomatoes, onions, garlic and peppers in a bowl and toss to combine.
- Remove half the mixture and place in bowl of a food processor fitted with a steel blade and pulse 2 to 3 times until chopped and combined. Return to bowl
- Add the vinegar, tomato juice and water and stir to combine
- Cover and refrigerate for at least 2 hours and up to overnight. Serve garnished with herbs (optional) and feta.
Nutrition Information (per serving)
Fat: 2.1 g
Sodium; 110 mg
Carbohydrates: 19.4 g
Fiber: 3.4 g
Protein: 4.5 g
Besides all of those good statistics, you will most definitely get more than a days supply of vitamin C, a big boost of potassium, lots of beta carotene and lycopene, and many other nutrients. This soup will also quench your thirst on account of all the additional water in the vegetables.
Having a bowl of soup prior to a meal actually causes you to eat less on account of your stomach being full of all tha fluid and triggering satiety signals to the brain.