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. 

From NIH.gov