Nutrition Information (per serving)
calories
40
protein
2 g
sodium
205 mg
carbohydrates
10 g
fat
Trace
fiber
2 g
cholesterol
0 mg
Servings
8 (¾ cup ea.)
Ingredients
1 cup peeled and diced tomatoes
½ cup peeled and diced cucumbers
½ cup diced red and yellow bell peppers
½ cup diced onion
2 Tbsp diced scallions
¼ cup peeled and diced carrots
3 cups tomato sauce
2½ cups vegetable stock
¼ tsp freshly ground black pepper
¼ cup chopped cilantro
⅓ cup red wine vinegar
Instructions
- In a large bowl, combine all ingredients and mix well. Chill in refrigerator for 4 hours or overnight.
