April 13, 2020
"This cold soup is very refreshing in hot weather. For a lower-calorie dish, the avocado can be omitted. It can be garnished with seasoned croutons."
- Serving Size: 1 (732.6 g)
- Calories 123.7
- Total Fat - 5.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 8.3 mg
- Sodium - 1818.5 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 3.2 g
- Sugars - 5.6 g
- Protein - 6.6 g
- Calcium - 55.2 mg
- Iron - 1.1 mg
- Vitamin C - 33 mg
- Thiamin - 0.2 mg
Peel the cucumber and cut it in half lengthwise. If seeds are large, scoop them out with a spoon and discard.
Coarsely chop the cucumber.
Finely chop the green pepper and onion and add the cucumber.
Peel tomatoes and cube.
Peel the half avocado and cut into cubes.
In a bowl, combine the tomato and avocado cubes with the cucumber mixture.
Add the tomato juice, oil, vinegar, crushed oregano leaves, and salt to taste.
Chill at least 2 hours or until the next day.
Ladle into bowls, adding 2 ice cubes to each.
Tips & Variations
- Seasoned croutons for garnish