Monday, June 23, 2008


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.
Slowly add the remaining 2 cups of tomato juice to pureed mixture.
Add chopped tomato.
Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.

Yield: 6 servings--Serving Size: 1 cup
Each serving provides:

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