Ingredients

  • 1
    cup
  • 2
    lb
    tomatoes, peeled and seeded
  • 1
    cups
    seedless cucumber, diced
  • 2
    tbsp
    jalapeno, diced
  • 12
    cups
    red onion, diced
  • 2
    tbsp
    garlic, minced
  • 12
    cups
    red bell pepper, diced
  • 14
    cups
    lime juice
  • 5
    tbsp
    red wine vinegar
  • 3
    tbsp
    extra virgin olive oil
  • 12
    cups
    cilantro
  • 1
    tsp
    salt
  • Garnish:
  • 1
    cups
    seedless cucumber, diced
  • 1
    cups
    red bell pepper, diced
  • 12
    cups
    red onion, diced

Nutrition Facts

Serving Size: 1 cup
Serves: 4
Amount Per Serving
Calories: 230
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 1g
Cholesterol: 0mg 0%
Sodium: 600mg 26%
Total Carbohydrate: 36g 13%
Dietary Fiber: 7g 25%
Sugars: 11g 22%
Protein: 5g 10%

Instructions

  1. Place all the soup ingredients in a food processor and liquefy. Refrigerate for at least an hour.
  2. To serve, place some cooked Lundberg Black Pearl Rice in the bottom of the bowl and add the diced cucumber, bell pepper and onion then pour the soup over the vegetables.
  3. Alternative Suggestions: For an Italian version, omit the onion, lime juice, & cilantro. Add an additional ¼ cup diced red bell pepper, 2 Tbsp. fresh basil, 1 Tbsp. fresh oregano, 2 Tbsp. balsamic vinegar. Reduce the red wine vinegar to 1 Tbsp. & the olive oil to 2 Tbsp. Garnish ingredients remain the same.

Products & Substitutions

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