<p>This recipe is, without a doubt, one of the easiest you will make this summer. Just chop a few vegetables, throw them in the blender, and voila! You have a delicious dinner.</p>
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Ingredients
- 30 ounces drain Diced Tomatoes, Canned
- 3 cups peel and dice Cucumber
- 2/3 cups dice Onion
- 3 teaspoons mince Garlic, Cloves
- 4 tablespoons chop Basil, Fresh
- 1/4 cups Olive Oil
- 1/8 teaspoons Salt
- 1/8 teaspoons Black Pepper
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Sugar
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 220 Calories
- 14g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 554mg Sodium
- 20g Total Carb
- 4g Fiber
- 12g Total Sugars (Includes 3g Added Sugars)
- 3g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in blender and blend until soup reaches your desired consistency.
- Pour into bowls and enjoy!
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients in blender and blend until soup reaches your desired consistency.
- Divide among indicated number of freezer bags, label, and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Serve cold.