Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Vegetable Juice | not in our table | 0 |
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
- 4 large tomatoes
- 2 yellow bell peppers
- 1 large peeled and seeded cucumber
- 2 cups spicy hot 8 vegetable juice from a 46 oz bottle
- few cooked shrimp
- sprig of cilantro
Directions
Dice tomatoes, bell peppers and cucumber.
In food processor or blender, pulse juice with half the veggies until finely chopped.
Pour into a bowl, stir in the remaining juice and veggies.
Ladle into smaller bowls.
Top with shrimp and cilantro.
Category:Cathy's Recipes
Category:Mexican Soups
Category:Vegetable juice Recipes
Category:Tomato Recipes
Category:Yellow bell pepper Recipes
Category:Cucumber Recipes
Category:Shrimp Recipes