Donna’s Chilled Tomato Cucumber Soup
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.
Nutritional Information per serving:
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