Directions:
- Heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.
- Stir in the ginger and cook 1 minute more.
- Add the tomato and salt; bring to just a boil.
- Reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.
- Pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.
- Allow to cool to room temperature.
- Stir in lemon juice and enough cold water to make 6 cups.
- If serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.
- Or cover and refrigerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.
- 1 point per serving (1 cup).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.69 Kcal (384 kJ) | ||
| Calories from fat | 22.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Sodium | 208.27mg | 9% | |
| Potassium | 676.3mg | 14% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 9.76g | 39% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 81.9mg | 137% | |
| Iron | 0.9mg | 5% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 24.24 Kcal (101 kJ) | ||
| Calories from fat | 5.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 4% | |
|---|---|---|---|
| Sodium | 55.06mg | 9% | |
| Potassium | 178.79mg | 14% | |
| Total Carbs | 4.75g | 6% | |
| Sugars | 2.58g | 39% | |
| Dietary Fiber | 1.3g | 20% | |
| Protein | 0.84g | 6% | |
| Vitamin C | 21.7mg | 137% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13.6mg | 5% | |
* 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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