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Add a photoJune is picnic food month at Carolina HeartStrings. Alessa and I will be coming up with all kinds of yummy recipes to tantalize you and your picnic partner. We are already experiencing hot weather here in North Carolina so something cool and delicious sounded just perfect for a picnic fare to me. This is an easy dish to transport and eat. Just put it into 4 small Mason jars and when you are ready to eat open them up and spoon the delicious soup right out of the jar!
Ingredients
- 2 cups tomato juice
- 2 whole tomatoes
- 1 jalapeno pepper
- 1 green pepper
- 1 cucumber
- 1/2 onion
- 2 tablespoons cilantro leaves
- 1/4 teaspoon black pepper
- 2 teaspoons white balsamic vinegar
Directions
- Combine all ingredients in a food processor. Chop/mix the ingredients until everything is combined well and it is at the consistently you desire. I like to have my vegetables in very small chunks and not completely pureed. Refrigerate for 24 hours before serving so that all the flavors blend together. Makes 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 401mg | 11% |
| Total Carbs 9.8g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.28g | 4% |
| Protein 1.86g | 3% |
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