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Ингредиенты
- 2 c. cucumber, peeled, seeded and finely diced
- 3 x scallions, minced
- 1/2 c. fresh parsley, minced
- 1/2 x jalapeno pepper, seeded and minced
- 2 clv garlic
- 1/2 tsp salt
- 1/2 tsp fresh grnd black pepper
- 2 Tbsp. lemon juice
- 2 c. tomato-based vegetable juice
- 1 c. plain yogurt
- 1 x orange bell pepper, seeded and finely diced
- 1 x yellow bell pepper, seeded and finely diced
- 2 med tomatoes, seeded and finely diced
Инструкции
- Additional plain yogurt and parsley sprigs for garnish
- Combine 1 c. cucumber, scallions, parsley, jalapeno pepper, garlic, salt, pepper and lemon juice in a food processor and pulse till well-minced.
- Add in the vegetable juice and yogurt, then pulse till ingredients are well-blended. Take care not to overprocess. There should be small bits of vegetable in the soup.
- Transfer the mix to a large soup bowl, and add in remaining ingredients.
- Stir well and season to taste with additional salt and pepper. Refrigeratefor 1 hour.
- To serve, garnish with a dollop of plain yogurt and fresh parsley.
- Makes 4 servings.
- Recipe courtesy of Stephan Hengst, chef at Stonyfield Farm in Londonderry, N.H.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 22 | 16% |
| Total Fat 2.54g | 3% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 2143mg | 89% |
| Potassium 923mg | 26% |
| Total Carbs 27.24g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 16.05g | 11% |
| Protein 5.75g | 9% |
