- Serves: 8, entree-size portions
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 90 cal
- 0.5g fat (0g sat)
- 0mg chol
- 135mg sodium
- 19g carb
- 5g fiber
- 4g protein
Ingredients
- 1 English cucumber, peeled and finely diced
- 1/2 bunch green onions, thinly sliced on the diagonal
- 1 yellow bell pepper, finely diced
- 2 1/2 pounds Roma tomatoes, finely diced
- 3/4 cup chopped fresh herbs, such as Italian parsley, mint, cilantro, basil, oregano or chives
- 1/4 cup lime juice
- 1 to 2 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1 teaspoon ground cumin
- 2 to 3 cups tomato juice
- Salt and pepper, to taste
Directions
Combine all ingredients in a large bowl. Let soup chill for a few hours before serving to develop the flavors.
For a smoother texture, chop vegetables in a food processor, then add cumin, tomato juice, salt and pepper. Serve chilled.
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