Cold Cucumber-Tomato Soup

Ingredients

• 1 quart cucumber juice (see recipe)
• 1 medium-size cucumber, peeled, seeded and diced
• 1 cup finely chopped tomatoes
• 1 large jalapeno pepper, stemmed, seeded and minced
• 1 clove garlic, peeled and minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    34 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 587 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the cucumber juice in a large bowl. Stir in the remaining ingredients. Refrigerate until cold. Taste and adjust seasoning if needed. Ladle the soup among 4 bowls and serve immediately.

10 minutes