Directions:
- Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
- Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
- Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.07 Kcal (699 kJ) | ||
| Calories from fat | 111.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.44g | 19% | |
|---|---|---|---|
| Sodium | 35.48mg | 1% | |
| Potassium | 635.79mg | 14% | |
| Total Carbs | 13g | 4% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 60.2mg | 100% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 13.8mg | 76% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.61 Kcal (254 kJ) | ||
| Calories from fat | 40.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 19% | |
|---|---|---|---|
| Sodium | 12.87mg | 1% | |
| Potassium | 230.66mg | 14% | |
| Total Carbs | 4.72g | 4% | |
| Sugars | 1.44g | 16% | |
| Dietary Fiber | 1.67g | 18% | |
| Protein | 0.95g | 5% | |
| Vitamin C | 21.8mg | 100% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 5mg | 76% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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