This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.
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 scallion tops OR minced chives
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.
*To cut back on sodium, try low-sodium tomato juice.
Recipe makes 6 servings.
Serving size: 1 cup
Calories: 87; Total Fat: 5g; Saturated Fat: less than 1g; Cholesterol: 0mg; Sodium: 593mg*
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