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Salad Soup

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Submitted by cheryn

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 1
CLOVE CLOVE GARLIC
3 3
EACH EACH TOMATOES
finely diced
½ 0.5
EACH EACH CUCUMBERS
unpeeled, finely diced
6 6
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops, thinly sliced
½ 118
CUP ML CELERY
thinly
3 45
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML WHITE VINEGAR
or lemon juice
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SEASONING MIX *
2 ¼ 532
CUPS ML TOMATO JUICE
4 6E+1
TABLESPOONS ML SOUR CREAM

Directions

Rub tureen or large bowl with garlic clove.

Spear garlic with toothpick and leave in bowl.

Add tomatoes and cucumbers. Add onions and celery.

Add oil and vinegar.

Sprinkle with salt, freshly ground pepper and Accent.

Mix well.

Add tomato juice. Chill at least three hours or overnight.

Remove garlic and serve with a spoonful of sour cream in the center.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 165 69% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 334mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 35% Vitamin C 71%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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