I had planned to make my Easiest Ever Gazpacho soup, but realized I didn't have any salsa. So I created this soup instead as a quick and tasty way to get some fresh vegetables. It also helped use up leftovers from the vegetable tray served on Father's Day yesterday. I needed to add the V8 juice to provide enough liquid for the blender to handle it well. Lucky for me, I had some in the cupboard.
Ingredients:
1 small can (5.5 oz) low-sodium V8 Juice
2 cups peeled and chunked cucumber (about 1 1/2 large cucumbers)
1 cup diced celery
1/4 cup fresh parsley leaves
6 cherry tomatoes
Preparation:
Pour the juice into the blender first, then add the cucumber and puree. Add remaining ingredients and process till desired consistency is obtained.
Nutrition:
Servings per recipe: 4
Serving Size: 1 cup
Calories: 27
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 54 mg
Total Carbs: 6 g
Dietary Fiber: 2 g
Protein: 1 g
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