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Порций: 2
Ингредиенты
- 24 oz. tomatoes, peeled (I used roma/beefsteak)
- 1 cucumber, peeled
- 1 tablespoon lemon juice
- 1 small french onion, chopped
- 3 teaspoons brown rice vinegar
- 1 jalapeno, de-seeded
- 1 garlic clove, whole
- 1/3 cup water
- 1. Prep all vegetables: chop cucumbers, onion, and jalapeno. Add all chopped ingredients into a blender with tomatoes, vinegar and garlic.
- 2. Pulse until smooth and thick. Refrigerate for at least 3 hours (overnight is best).
- 3. Serve in chilled cups or small jars topped with small amount of green onion coulis (little goes a long way!) and fresh parsley.
- GREEN ONION COULIS:
- 3/4 cup french green onion, roughly chopped (use green & white)
- 1 garlic clove, minced
- 1 teaspoon dried parsley
- 1/4 cup extra virgin olive oil
- 3 tablespoons water
- 1 tablespoon red pepper flakes
- 1/4 teaspoon sea salt
View Full Recipe at Sassy Kitchen
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 568g | |
| Recipe makes 2 servings | |
| Calories 339 | |
| Calories from Fat 246 | 73% |
| Total Fat 27.91g | 35% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 320mg | 13% |
| Potassium 1036mg | 30% |
| Total Carbs 21.63g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 11.97g | 8% |
| Protein 4.54g | 7% |
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