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.
Four servings
Preparation
- 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
Dining and Cooking