Cold Sweet & Sour Soup
Yield
6 servingsPrep
15 minCook
40 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces | olive oil |
|
| 7 | ounces |
onions
chopped |
|
| 10 ½ | ounces |
cabbage
chopped |
|
| 10 ½ | ounces |
tomatoes
chopped |
|
| 1 | pint | water |
*
|
| 3 ¼ | ounces | lemon juice |
|
| 4 | tablespoons | honey |
|
| 3 ¼ | ounces | orange juice |
|
| 1 | ounce |
tofu
balls |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Directions
Heat oil and sauté onions until translucent.
Add cabbage and sauté 5 minutes more.
Add tomatoes, water, lemon juice, honey and simmer for 15 to 20 minutes.
Season with salt and pepper and remove from heat.
Pour soup into food processor and purée to a smooth consistency.
Refrigerate for 6 to 8 hours.
Before serving, blend soup with orange juice.
Place tofu balls in a dish and pour soup over the top.
Garnish with julienned cabbage and chervil leaves.
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