Soup for summer? Yes! This light and fresh soup is served chilled and is loaded with bright, summery flavors like roasted tomatoes, honeydew melon, and fresh basil. You're just a few minutes away from a cool warm weather lunch or dinner!
1. Place the tomatoes, red onion, bell pepper, garlic, and jalapeno on a baking tray and into the oven on low broil, with the rack placed near the heat. Broil for 1-2 minutes on each side until lightly charred.
2. Remove the vegetables from the oven. Coarsely cut the onion, and coarsely cut and de-seed the tomatoes, bell pepper, and jalapeno.
3. Add all ingredients (except the sourdough bread) to a blender and mix on high for 30-45 seconds, or until smooth and fully combined.
4. Break the bread into large chunks and place in the liquid in the blender, pressing down to cover. Allow to sit and soak for 10 minutes before blending once again on high for 30 seconds.
5. Serve immediately and enjoy!
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 72 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 543mg | 19 % | |
Potassium 581.7mg | 15 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 13.3g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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