Curried Cucumber and Tomato Soup

1 hours Prep: 10 minutes

14 calories per serving view nutrition facts

suggest servings

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Ingredients

1	medium	english cucumber	seedless, peeled
1	medium	tomato	peeled, ripe
1	tablespoon	onion	chopped
1	small	garlic clove	chopped
1/4	teaspoon	curry powder
1	pinch	nutmeg
1	pinch	salt
1	pinch	black pepper
1/2	cup	water
1	tablespoon	cider	or wine vinegar
2 to 4		red hot pepper sauce (eg. Tabasco)
2	teaspoons	sugar

Directions

This cool, crisp soup is best made in summer when the tomatoes and cucumbers are in season, but make sure they are peeled because their peel will be too bitter in this combination.

In container of blender or food processor, combine cucumber, tomato, onion, garlic,curry, nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar.

Puree until smooth.

Pour into a large bowl or pitcher.

Chill at least 1 hour.

Pour into soup bowls or mugs.

Garnish with chopped parsley, if desired.

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Nutrition Facts

Serving Size 65g

Amount per Serving

Calories 14 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	2%
Sugars 3.0g
Protein 0.0g	1%

Vitamin A	5%		Vitamin C	7%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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