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Chilled Tomato Orange Soup Recipe
|Tomatoes||5 , peeled, seeded and chopped|
|Tomato juice||2 Cup (32 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Tomato paste||1 Tablespoon|
|Garlic clove||1 Small, minced|
|Ground cumin||3⁄4 Teaspoon|
|Hot pepper sauce||1 Dash|
|Green onions||4 Small, chopped|
|Plain yogurt/Sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 506 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 7.3 mg
Sodium 625 mg26%
Total Carbohydrates 112 g37.3%
Dietary Fiber 16.3 g65.1%
Sugars 84.6 g
Protein 17 g33%
Vitamin A 211.8% Vitamin C 750.2%
Calcium 34.8% Iron 39%
*Based on a 2000 Calorie diet
In food processor or blender, puree tomato mixture, in batches, until smooth; return to bowl.
Refrigerate for about 2 hours or until chilled.
(Soup can he covered and refrigerated for up to 2 days.) Stir all but 2 tbsp (25 mL) of the onions into soup.
With sharp knife, cut away outer membrane; cut segments away from inner membranes.
Chop if desired.
Ladle soup into bowls; garnish with sour cream, orange and remaining onion.