Cool and crisp, this chilled soup of Spanish origin is a refreshing fat free way to get lots of vegetables and fiber. Peppers and tomatoes are a great source of vitamin C–more in just a small bowl than in an orange.
Makes 6 servings
|2||large cucumbers, peeled, seeded, divided|
|12||plum tomatoes, divided|
|1||cup chopped yellow or green bell pepper, divided|
|1/3||cup green onions, sliced, divided|
|1||cup reduced-sodium chicken broth|
|1/2||cup reduced-sodium vegetable juice cocktail|
|1/2||teaspoon dried thyme leaves, crushed|
|3||tablespoons red wine vinegar|
|1/4||to 1/2 teaspoon hot pepper sauce|
|1||can (2-1/4 ounces) sliced ripe olives|
|3||tablespoons crumbled feta cheese (optional)|
|2||teaspoons drained capers (optional)|
|6||whole wheat rolls|
- Chop 1 cucumber and 9 tomatoes. Combine chopped cucumber, tomatoes, 1/2 cup pepper, 2 tablespoons green onions, broth, vegetable juice and thyme in food processor or blender; process until pureed (if necessary do in 2 batches). Pour into fine wire strainer set over large bowl. Rub back of spoon over bottom of strainer until all that remains are vegetable skins and seeds; discard. Skim foam from juice. Add vinegar and hot pepper sauce.
- Chop remaining cucumber and 3 tomatoes. Combine with remaining 1/2 cup pepper and green onions. Add vegetables to pureed mixture. Cover and chill thoroughly 2 hours or up to 24 hours. Top with olives. Garnish with cheese and capers, if desired. Serve with whole wheat rolls.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||23 %|
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