|
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.
- 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.
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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