Ingredients
- ½ lb Tomatillos, rinsed, peeled, and chopped
- 4oz cucumbers, peeled, seeds removed, and chopped
- 2oz yellow onion, peeled and chopped
- ¼ tsp crushed garlic
- 4oz cold water (or tomato juice)
- 2 Tbsp red wine vinegar
- Salt Pepper, to taste
- Fresh lemon juice, to taste
Directions
Combine all ingredients in a blender except salt, pepper, and lemon juice (or vinegar to taste). Blend until liquefied
Add salt and pepper to taste.
If necessary, adjust tartness by adding a little lemon juice or vinegar.
Chill soup thoroughly.
Makes 4 servings
Serving Size: ½ cup (¼ recipe)
Nutrition
| Calories | 18 |
| Fat | 0.3g |
| Saturated Fat | 0.1g |
| Polyunsaturated Fat | 0.1g |
| Monounsaturated Fat | 0.0g |
| Cholesterol | 0mg |
| Sodium | 1.1mg (without any salt added) |
| Potassium | 104mg |
| Carbohydrate | 4.0g |
| Fiber | 1.0g |
| Sugar | 1.3g |
| Protein | 0.5g |
Recipe by Adam Cedarmark
