This is a refreshing light appetizer soup. Add extra spice if you like it hot.

  • 1 large cucumber, peeled and seeded
  • 2 cups red and green bell peppers, chopped
  • 1 small onion, chopped
  • 1/2 cup parsley, chopped
  • 4 cups tomato juice
  • 1 teaspoon honey
  • 1/2 teaspoon dill weed
  • 6 ounces fat-free vanilla yogurt
  • salt and pepper to taste
  • hot red sauce, to taste – optional

In a food processor, finely chop cucumber, peppers, onions, and parsley. (It may work best to chop one at a time.) Place in a large bowl. Add tomato juice, honey, dill week, and yogurt. Stir to mix. Add salt and pepper to taste. Add a dash of hot red sauce if desired.

Pour into jar, cover and refrigerate over night or several hours to blend flavors.
Serve cold.

Serves  6

Nutritional Information per serving:

  • Calories: 80
  • Fat, gm.: 0
  • Protein, gm.: 4
  • Carbs, gm.: 16
  • Cholesterol, mg.: 0
  • Fiber, gm.: 2.4

-- Recipe by UW Health Nutritionist Donna L. Weihofen, RD, MS