Soup, Chili & Stew
There's no cooking involved in creating this super-quick, refreshing version of Spain's most popular soup. Blend according to how chunky or smooth you like it.
Servings and Ingredients
|3 c. coarsely chopped heirloom tomatoes (1 1/2 pounds)|
|1 c. peeled and coarsely chopped seeded cucumber|
|½ medium red bell pepper, seeded and chopped|
|¼ shallot, chopped|
|1 jalapeno pepper, seeded and chopped*|
|1 clove(s) garlic|
|½ tsp. Hy-Vee salt|
|1 (11.5 oz) can vegetable juice|
|1 slice(s) French bread, crust removed and torn into bite-size pieces|
|1 tbsp. Hy-Vee Select olive oil|
|Fresh cilantro, for garnish|
|Fresh jalapeño pepper*, sliced, for garnish|
- In a blender or food processor, combine tomatoes, cucumber, bell pepper, shallot, chopped jalapeño pepper, garlic and salt. Add vegetable juice and bread. Cover and blend until pureed to desired consistency, blending in olive oil at the end. Cover and chill at least 4 hours or up to 24 hours before serving. If desired, garnish with cilantro and jalapeño pepper slices.
- *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with chile peppers, wear protective gloves.
90 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 15g
- Protein: 3g
Vitamin A 35%
Vitamin C 80%
Hy-Vee Seasons Spring 2016.