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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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There's plenty of garden goodness in every bowl of this fresh-tasting soup that Marlene Muckenhirn dishes up in Delano, Minnesota. Served chilled, it's perfect for a summer meal. Ingredients:
2-1/2 cups reduced-sodium tomato juice |
3 tablespoons white vinegar |
3 tablespoons olive oil |
2 garlic cloves, minced |
1/4 teaspoon salt |
2 to 3 drops hot pepper sauce |
4 large tomatoes, chopped and divided |
1 medium onion, chopped |
1 medium cucumber, peeled, seeded and chopped |
1 medium green pepper, chopped |
1/4 cup fat-free croutons |
Directions:
1. In a blender, combine the tomato juice, vinegar, oil, garlic, salt, hot pepper sauce and half of the tomatoes; cover and process until smooth. Transfer to a bowl.
2. Add the onion, cucumber, green pepper and remaining tomatoes. Cover and refrigerate for 4 hours or until chilled. Garnish with croutons. Yield: 4 servings.
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