Chilled Tomato Vermicelli Soup
Total time: 15 minutes
This is an easy summer soup using pantry items. If made a bit ahead it can be welled chilled but if you can't, just chill the tomato juice ahead of time; even with warm vermicelli, the soup will be cool. Garnish with some fresh basil.
Ingredients:
- 1 1/2 cups tomato juice, chilled, 360gr, 12.7oz
- 1 cup beef stock, 225gr, 8oz
- 1/4 cup vermicelli, or other very small pasta, 35gr, 1.2oz
- 1/4 cup shredded cheese, any flavor, 30gr, 1oz
- Fresh basil leaves
Instructions:
- Heat the stock in a saucepan until boiling.
- Add vermicelli and simmer for 4 minutes, stirring occasionally. It should be almost done... but not quite. (for other pasta, follow package directions, cooking until almost done)
- Remove from heat and let cool - it will finish cooking and not get too done.
- When no longer hot, add the tomato juice, stir well and chill until ready to serve.
- To serve: ladle into soup bowls.
- Divide the cheese and sprinkle over the top. Garnish with fresh basil leaves and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 306 / 153 Total Carbohydrates: 46 / 23 Dietary Fiber: 3 / 1.5 Total Fat: 9 / 4.5 Saturated Fat: 5 / 2.5 Cholesterol: 28 / 14 Protein: 14 / 7 Calcium: 287 / 143.5 Sodium: 1766 / 883 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
