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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.
| 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 |
- Place 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 the pureed mixture. Add chopped tomato and chill.
- Serve ice cold in individual bowls. Garnish with chopped chives and lemon wedges.
Yield: 6 servings
Serving Size: 1 cup
Each serving provides:
Calories: 87
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.
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This article was reviewed and updated June 2007.
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