4 Serves
10 Mins
Roughly chop the tomatoes, cucumber, bell pepper, and shallot, then place them into a large mixing bowl.
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Vitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
138 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
946 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Soak the bread in vinegar until soft, break it into smaller pieces, and add it to the bowl with the vegetables. Season with cumin and salt.
Transfer the mixture to a food processor and blend until smooth. Strain the mixture through a sieve to remove skins and seeds, then return the liquid to the food processor.
With the food processor running, slowly drizzle in the olive oil to emulsify the soup. Taste and adjust seasoning with additional salt if needed before chilling.
12
g56
g22
g
American
