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Preparation time: 25 minutes |
4 servings (about 1 cup each) |
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Cooking time: 20 minutes |
111 calories per serving, 80% from fat |
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RealAge effect if eaten 12 times a year: |
RealAge-effect ingredients: |
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5.2 days younger |
Onion, bell peppers, tomatoes, olive oil, cucumber (potassium, flavonoids, carotenoids, lycopene, folate, healthy fats) |
ingredients
1 cup each diced (¼-inch) peeled cucumber, red or orange bell pepper, and seeded ripe tomato
¼ cup finely minced red onion
1 cup tomato juice
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
2 dashes (or to taste) hot pepper sauce
Salt and freshly ground black pepper, to taste
Optional: chopped fresh parsley or cilantro, diced avocado
preparation
Place all ingredients except garnishes in large bowl and combine. Allow to sit for about 5 minutes. Coarsely purée about half the mixture in a blender or food processor and return it to the bowl. Stir well to combine thoroughly and refrigerate for at least 2 hours and up to 8 hours before serving. Garnish sparingly with parsley, cilantro, or avocado, if desired.
substitutions: Try V8 juice instead of tomato juice.
tips: This soup is very refreshing on a hot summer day. Serve it with a glass of chilled red wine, bowls of olives and nuts, and a side of salad for a quick, nutritious, delicious lunch.
nutritional analysis
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Total fat (g) 9.8 |
Sodium (mg) 220 |
Vitamin A (RE) 73 |
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Fat calories (kc) 89 |
Calcium (mg) 16 |
Beta-carotene (RE) 256 |
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Cholesterol (mg) 0 |
Magnesium (mg) 20 |
Vitamin C (mg) 45 |
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Saturated fat (g) 1.4 |
Zinc (mg) 0.3 |
Vitamin E (mg) 2.05 |
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Polyunsaturated fat (g) 0.9 |
Selenium (mcg) 13 |
Thiamin B1 (mg) 0.08 |
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Monounsaturated fat (g) 7.2 |
Potassium (mg) 324 |
Riboflavin B2 (mg) 0.05 |
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Fiber (g) 2.0 |
Flavonoids (oz) 9.8 |
Niacin B3 (mg) 0.8 |
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Carbohydrates (g) 8.5 |
Lycopene (oz) 6.4 |
Vitamin B6 (mg) 0.19 |
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Sugar (g) 4.0 |
Fish (oz) 0 |
Folic acid (mcg) 29 |
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Protein (g) 1.2 |
Nuts (oz) 0 |
Vitamin B12 (mcg) 0 |
FOR DINNER