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Picture of Chilled Tomato Soup With Melon
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1332 kcal 67 %
  • Fat 72 g 111 %
  • Saturated 10 g 50 %
  • Carbs 177 g 59 %
  • Fiber 21 g 83 %
  • Protein 21 g 41 %
  • Cholesterol 0 mg 0 %
  • Sodium 6669 mg 278 %
  • Calcium 294 mg 29 %
  • Magnesium 308 mg 73 %
  • Potassium 4429 mg 94 %
  • Iron 9 mg 47 %
  • Zinc 4 mg 34 %
  • Phosphorus 467 mg 67 %
  • Vitamin A 873 µg 97 %
  • Vitamin C 268 mg 298 %
  • Thiamin (B1) 1 mg 80 %
  • Riboflavin (B2) 1 mg 46 %
  • Niacin (B3) 9 mg 54 %
  • Vitamin B6 2 mg 127 %
  • Folate equivalent (total) 201 µg 50 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 16 mg 104 %
  • Vitamin K 165 µg 138 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chilled Tomato Soup With Melon

Ingredients

  • 2 pounds tomatoes, coarsely chopped (see Note)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 6 basil leaves, plus small sprigs, for garnish
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • Salt and freshly ground pepper
  • 1/2 European seedless cucumber, halved lengthwise
  • 1/2 small melon, such as cantaloupe or honeydew, plus a wedge of seedless watermelon

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