Iced Yellow Tomato Soup
A blended mixture of fresh garden vegetables make up this chilled summer side dish soup recipe.
Recipe from Better Homes and Gardens
2 14 ounce can reduced-sodium chicken broth
1 1/2 pounds yellow tomatoes, peeled, seeded, and cut up (about 5 medium)
1 large yellow sweet pepper
2 - 3 yellow banana peppers, seeded and cut up
4 cloves garlic, chopped
1/2 small onion
1 small Roma tomato, peeled, seeded, and diced
Fresh whole chives (optional)
Transfer soup to bowl. Chill, covered, for 4 hours. Top with diced Roma tomato and garnish with fresh whole chives, if desired. Makes 8 servings.
Per Serving: cal. (kcal) 41, Fat, total (g) 1, carb. (g) 7, fiber (g) 1, pro. (g) 2, vit. A (IU) 340, vit. C (mg) 63, sodium (mg) 299, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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