This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.
4 C tomato juice*
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
1/2 tsp Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 tsp cayenne pepper
1/4 tsp black pepper
2 Tbsp olive oil
1 large tomato, finely diced
2 Tbsp minced chives or scallion tops
1 lemon, cut in 6 wedges
- Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in the blender.
- Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill.
- Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.
Yield: 6 servings–Serving Size: 1 cup
Each serving provides:
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 593 mg*
*To cut back on sodium, try low-sodium tomato juice.