4 Serves
20 Mins
Roughly chop the tomatoes, cucumber, onion, and garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin E
5 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
404 mg / 4,700 mgSodium
639 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Place the chopped vegetables, bread, extra virgin olive oil, and red wine vinegar into a blender and process until smooth.
Season the soup with salt and pepper to taste, then chill in the refrigerator before serving.
26
g47
g42
g.jpg&w=3840&q=75)
Italian.jpg&w=3840&q=75)
Tunisian