Print Recipe

Running out of ideas for those tomatoes? Try this cool Spanish soup.

Shopping List

• tomatoes
• cucumber
• pepper
• red onion
• red wine vinegar
• lemon juice
• olive oil
• fresh parsley
• fresh basil
• Tabasco sauce
• Daisy brand light sour cream - optional
• croutons - optional

Ingredients:

• 6 large tomatoes
• 1 large cucumber, peeled, seeded and finely chopped
• 1 large green pepper, finely chopped
• 1 medium - size red onion, minced
• 3 tablespoons red wine vinegar
• juice of 1/2 lemon
• 2 tablespoons Bertolli extra virgin olive oil
• 2-3 tablespoons chopped fresh parsley to taste
• 1 tablespoon fresh basil
• Tabasco sauce to taste
• Daisy brand reduced fat sour cream (optional)
• croutons (optional)

Directions:

Peel tomatoes by submerging in boiling water for 15 seconds. Remove to a colander and rinse under cold water and the skins should slip off. Core tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree other half in a food processor. Combine puree and chopped tomatoes in a large mixing bowl. Mix in remaining ingredients - except croutons and sour cream. Cover and refrigerate for several hours before serving. Serve chilled, garnish with tablespoon of Daisy sour cream and croutons. (Makes 6 servings)

Nutritional analysis:

148 calories, 2 gm protein 5 gm fat, 14 gm carbohydrate, 20 mg sodium