Salad Soup Recipe


Main Ingredient


 Garlic1 Clove (5 gm)
 Tomatoes2 Large, seeded and chopped
 Cucumbers2 , peeled, seeded, and chopped
 Onion1 , chopped
 Green bell pepper1 , seeded and chopped
 Tomato juice1 Cup (16 tbs)
 Wine vinegar1⁄4 Cup (4 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Tarragon1 Tablespoon
 Tabasco1⁄4 Teaspoon
 Sugar2 Teaspoon
 Salt1 Teaspoon
 Condensed beef consomme10 1⁄2 Ounce (1 Can)
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 878 Calories from Fat 500

% Daily Value*

Total Fat 57 g87.3%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4450.5 mg185.4%

Total Carbohydrates 78 g26%

Dietary Fiber 13.2 g52.8%

Sugars 45.6 g

Protein 26 g51.3%

Vitamin A 112.8% Vitamin C 398.2%

Calcium 34.5% Iron 52.6%

*Based on a 2000 Calorie diet


Cut garlic in half and rub the inside of a large glass or pottery bowl. Add chopped vegetables to bowl.
Combine liquids and spices. Pour over vegetables. Chill for several hours or overnight.
Serve ice cold in small bowls.