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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. .Put 1/2 of the tomatoes and a handful of the diced cucumber aside. | 2. Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree). | 3. Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper. | 4. Refrigerate for at least 2 hour before serving. | 5. If desired, soup can be thinned with canned tomato juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	6		peeled seeded diced	251.16	55.692	13.104000000000001	2.184
cucumber	1		peeled seeded diced	15.6	3.7752	0.6759999999999999	0.1144
green pepper	1		seeded diced	29.8	6.9136	1.2814	0.2533
red onion	1		diced	-	-	-	-
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
extra virgin olive oil	2	tablespoons		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
basil	3	tablespoons	chopped	1.8285	0.2107	0.2504	0.0509
jalapeno	2		seeded diced	3.2625	0.7312	0.1024	0.0416
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.