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 |
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.