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    You are in: Home / Recipes / Cold Tomato Soup Recipe
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    Cold Tomato Soup

    Cold Tomato Soup. Photo by Anne Sainz

    1/1 Photo of Cold Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    3 mins

    9 mins

    Anne Sainz's Note:

    This was adapted from a recipe in Jane Brody's "Good Food Gourmet." I made a few changes so it is more in keeping with a Nutritarian eating style. This is quick and simple and good enough for company.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don’t burn. They are done when they start to turn golden. Set aside.
    2. 2
      Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
    3. 3
      Add basil, honey, vinegar, and pepper and mix thoroughly.
    4. 4
      Refrigerate soup for at least 3 hours.
    5. 5
      Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.

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    Ratings & Reviews:

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    Nutritional Facts for Cold Tomato Soup

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 188.5
     
    Calories from Fat 93
    49%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 21.8 mg
    0%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 6.0 g
    24%
    Sugars 15.8 g
    63%
    Protein 5.9 g
    11%

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