This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.
||medium onion, peeled and coarsely chopped|
||small green pepper, peeled, cored, seeded, and coarsely chopped|
||small cucumber, peeled, pared, seeded, and coarsely chopped|
||hot pepper sauce|
||tomato, finely diced|
||minced chives or scallion tops|
||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. Chill.
- Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.
Yield: 6 servings--Serving Size: 1 cup
Each serving provides:
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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|Source: NHLBI - LDL lowering cholesterol diet|