Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
226
Calories
3g
Protein
1g
Fat
51g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups orange juice, strained of pulp (fresh is best)
- 2 cups low-sodium tomato juice (don't use V-8 here)
- 1/2 cup white wine
- 1/2 large lemon, juice of (fresh is best)
- 1 teaspoon sugar or sugar substitute
- white pepper
- 2 tablespoons chopped parsley
Directions
1
Blend all but parsley together.
2
Chill for several hours.
3
Prior to serving, place in blender and whip for several minutes. Soup will be frothy.
4
Serve with a sprinkle of parsley.
5
Category:Californian Recipes
6
Category:Californian Soups
Recipe sourced from
fandom