Directions:
- Combine the first 8 ingredients in a large bowl and blend using an immersion blender.
- *Cook's Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until it's chunk-free.
- Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.
- Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.
- Tomato Water:
- Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.
- Yield: about 1 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.2 Kcal (964 kJ) | ||
| Calories from fat | 96.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.76g | 17% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 0% | |
| Sodium | 438.58mg | 18% | |
| Potassium | 776.23mg | 17% | |
| Total Carbs | 29.1g | 10% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 77.7mg | 129% | |
| Iron | 1.1mg | 6% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 61 Kcal (255 kJ) | ||
| Calories from fat | 25.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 17% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 116.22mg | 18% | |
| Potassium | 205.68mg | 17% | |
| Total Carbs | 7.71g | 10% | |
| Sugars | 2.91g | 44% | |
| Dietary Fiber | 1.16g | 17% | |
| Protein | 1.57g | 12% | |
| Vitamin C | 20.6mg | 129% | |
| Iron | 0.3mg | 6% | |
| Calcium | 22.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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