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

 

1. Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in the blender.
2. Puree.
3. Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill.
4. 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.