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.

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