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This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.

Ingredients:
4 cups 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 teaspoon Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons olive oil
1 large tomato, finely diced
2 tablespoons 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. Puree.

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.

Recipe yields 6 servings Gazpacho; serving size is 1 cup.

Each serving provides: Calories: 87, Total fat: 5g, Saturated fat: less than 1g, Cholesterol: 0mg, Sodium: 593mg*

*To cut back on sodium, try low-sodium tomato juice.

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