Chunky Summer Tomato Soup Recipe
Servings: 3/4 cup
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Ingredients
- 1 qt plain low-fat yogurt
- 1 pint sour cream
- 3 Tbsp margarine
- 4 Tbsp garlic, minced
- 3 Tbsp honey
- 3 Tbsp dill weed
- 2 tsp salt (if using salt-free tomato juice)
- 1/2 tsp white pepper
- 6 qts tomato juice, preferable salt-free
- 5 lbs cucumbers, peeled, seeded, chopped
- 2 lb green pepper, chopped
- 8 oz fresh mushrooms, sliced
- 1 1/2 cup green onions, thinly sliced
- 1 bunch fresh parsley or water cress
- 6 oz croutons
Directions
- In a large bowl or aluminum pot, whisk yogurt and sour cream together until smooth.
- In a small pot, melt margarine. Add garlic and saute over low heat until golden. Whisk the garlic into the yogurt and sour cream.
- Whisk in honey, dill week, salt (if desired), and pepper. Then slowly whisk in tomato juice.
- Stir in cucumbers, peppers, mushrooms, green onions, and parsley or watercress.
- Taste and adjust seasonings. chill for 2 or more hours.
- Garnish each serving with a scant tablespoon of croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3403g | |
| Recipe makes 3 servings | |
| Calories 1440 | |
| Calories from Fat 508 | 35% |
| Total Fat 57.75g | 72% |
| Saturated Fat 27.76g | 111% |
| Trans Fat 2.09g | |
| Cholesterol 122mg | 41% |
| Sodium 7690mg | 320% |
| Potassium 5855mg | 167% |
| Total Carbs 191.29g | 51% |
| Dietary Fiber 28.9g | 96% |
| Sugars 108.34g | 72% |
| Protein 46.69g | 75% |
