Servings: 1 Serving
Calories: 66kcal
Ingredients
- 1 ½ large tomatoes core removed
- ½ clove garlic peel removed
- ¼ onion quartered (peel removed)
- ¼ jalapeño stem and seeds removed, optional
- ¼ cup vegetable broth made need slightly more or less depending on your desired thickness
- ¼ cup cucumber finely chopped
- ¼ cup red pepper finely chopped
- ¼ cup cilantro chopped
Instructions
- Preheat oven to 375 F. Put whole tomatoes, garlic, onion, and jalapeño on a cooking sheet and cook for 20 min.
- Put the ingredients into a blender with the vegetable broth and pulse until almost smooth. Add salt and pepper to desired taste.
- Put in fridge for at least 1 hour or until cool. Bef
- To serve, divide the cucumber, red pepper, and cilantro into individual bowls and top with tomato broth. Serve chilled.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Natural Sugar: 9g
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