Source: Parents Magazine

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Recipe Summary test

total:
25 mins
Servings:
4
Yield:
about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups tomato, and 1 cup cucumber, the onion, bread, oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor; cover and blend or process until smooth (blend in batches, if necessary). Transfer to a serving bowl. Stir in remaining tomatoes and cucumber.

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  • Serve immediately or chill up to 2 hours before serving. Garnish with parsley.

Nutrition Facts

154 calories; fat 8g; saturated fat 1g; carbohydrates 20g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 4g; vitamin a 1846.4IU; vitamin c 30.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 68.5mcg; sodium 246mg; potassium 639mg; calcium 50.5mg; iron 1.4mg.
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