This chilled tomato soup is chock-full of garden-fresh vegetables, is cholesterol-free and is made with very little added oil.
4 cups tomato juice*
1 clove garlic, minced
1/2 medium onion, peeled, coarsely chopped
1 drop hot pepper sauce
1/8 t. cayenne pepper
1 small green pepper, peeled, cored, seeded, coarsely chopped
1/4 t. black pepper
2 T. olive oil
1 small cucumber, peeled, pared, seeded, coarsely chopped
1 large tomato, finely diced
2 T. minced chives or scallion tops
1/2 t. Worcestershire sauce
1 lemon, cut into 6 wedges
- Put 2 C. tomato juice and all other ingredients, except diced tomato, chives and lemon wedges, in blender.
- Puree.
- Slowly add remaining 2 C. 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
NUTRITION ANALYSIS PER SERVING: Calories, 87; Total fat, 5 grams; Saturated fat, less than 1 gram; Cholesterol, 0 milligrams; Sodium: 593 milligrams*
*To cut back on sodium, try low-sodium tomato juice
