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About this recipe: Cool and refreshing, this soup with its raw veggies, is 'health in a bowl'. Serve it as a light starter on a warm evening.
In very hot weather, add a few ice cubes to the soup just before serving, to keep it well chilled. This will also slightly dilute it. * To make a fresh green soup, use 500 g turai instead of tomatoes and cucumber. Add 450 ml vegetable stock, preferably home-made, instead of the tomato juice. Use a green capsicum instead of a red one. Add 15 g fresh basil leaves and 85 g pitted green olives. Mix, purée and chill the soup as above. Serve with a diced green capsicum instead of red.
Up to 70 per cent of the water-soluble vitamins – B and C – can be lost in cooking. In this classic soup the vegetables are eaten raw, which means they retain maximum levels of vitamins and minerals. * Peppers have a naturally waxy skin that helps to protect them against oxidation and prevents loss of vitamin C during storage. As a result their vitamin C content remains high even several weeks after harvesting.
Excellent source of niacin, potassium, vitamin A, vitamin B1, vitamin B6, vitamin C.