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.