Low Carb Recipe for Cold Tomato and Cucumber Soup

This soup is great for a summer lunch or dinner when it is really hot. It takes only 10 minutes to make, but requires one hours to chill. Serves 4.

1 cucumber, peeled and chopped
1 tomato, peeled and chopped
1 tablespoon onion
1 clove garlic, chopped
1/4 teaspoon, curry
pinch nutmeg
pinch black pepper
1/2 cup water
1 tablespoon cider or wine vinegar
2-4 drops of hot pepper sauce
6 drops stevia (or 2 tsp of artificial sweetener)

In blender combine all ingredients one by one, and puree until smooth.

Pour into pitcher and chill for 1 hour.

Serve in bowls or mugs.


Per Serving
16 calories, 1g protein, 3g carbohydrates