Directions:
- Puree all soup ingredients, except salt and pepper, in a blender until smooth. Season to taste.
- Refrigerate in a covered container until chilled, at least 3 hours, before serving. Taste and adjust seasoning before serving.
- Meanwhile, to make the salsa, whisk together olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl. Stir in the radish and cucumber strips. Refrigerate in a covered container.
- Serve soup in shallow bowls with a mound of the salsa spooned atop each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.87 Kcal (615 kJ) | ||
| Calories from fat | 47.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Cholesterol | 5.97mg | 2% | |
| Sodium | 215.83mg | 9% | |
| Potassium | 981.03mg | 21% | |
| Total Carbs | 18.86g | 6% | |
| Sugars | 11.22g | 45% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 6g | 12% | |
| Vitamin C | 38.3mg | 64% | |
| Vitamin A | 9.5mg | 315% | |
| Iron | 335mg | 1861% | |
| Calcium | 262.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 28.97 Kcal (121 kJ) | ||
| Calories from fat | 9.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 8% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 2% | |
| Sodium | 42.58mg | 9% | |
| Potassium | 193.54mg | 21% | |
| Total Carbs | 3.72g | 6% | |
| Sugars | 2.21g | 45% | |
| Dietary Fiber | 0.91g | 18% | |
| Protein | 1.18g | 12% | |
| Vitamin C | 7.6mg | 64% | |
| Vitamin A | 1.9mg | 315% | |
| Iron | 66.1mg | 1861% | |
| Calcium | 51.8mg | 26% | |
* 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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