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Curried Cucumber and Tomato Soup

 

27

Yield

servings

Prep

10

min

Cook

?

Ready

1

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

1 medium english cucumber
seedless, peeled
*
1 medium tomatoes
peeled, ripe
1 tablespoon onions
chopped
1 small garlic cloves
chopped
*
¼ teaspoon curry powder
*
1 pinch nutmeg
*
1 pinch salt
*
1 pinch black pepper
*
½ cup water
1 tablespoon apple cider
or wine vinegar
*
2 to 4 red hot pepper sauce
*
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.

Purée 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 140% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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