In a twist on the Spanish classic, we substituted carrot juice for tomato juice. Serve this soup very cold topped with garlic-flavored croutons.
Ingredients
- 3 cloves garlic peeled
- 1 small red onion peeled and quartered
- 1 small green bell pepper seeded and cubed
- 1 jalapeño pepper minced
- 2 cucumbers peeled, seeded and diced
- 6 large ripe tomatoes roughly chopped
- 1/4 cup fresh parsley minced
- 1/4 cup fresh basil minced
- 3 cups fresh carrot juice
- 1 cup cold water
- 1 tablespoon olive oil optional
- 3 tablespoons balsamic vinegar
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup jicama finely grated
Notes
PER SERVING: Calories 135,Fat 3,Perfat 20,Cholesterol 0,Carbo 26,Protein N/A,Fiber 4,Sodium N/A
