A fat free version of the classic recipe. If desired, olive oil may be added. Makes 4 large servings at only 50 calories each

Ingredients

2	cups tomatoes, peeled, seeded chopped
1	cup cucumber, peeled, seeded, chopped
1	cup green peppers, seeded, chopped
1/4	cup onion, red, chopped
2	cloves garlic
2	cups tomato juice
1/4	cup vinegar, red wine
1/4	cup fresh parsley
1	peppers, jalapeno (optional)

Directions

1. place half the vegetables and all the garlic & parsley in a blender or food processor, with the tomato juice & vinegar, and puree.
   
   
2. Add the rest of the chopped vegetables and pulse to finely chop.
   
   
3. If a thicker soup is desired, add some cubes of crusty bread before pureeing.
   
   
4. Chill before serving
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Low in sodium High in dietary fiber High in iron High in manganese High in magnesium High in niacin High in phosphorus Very high in potassium High in thiamin Very high in vitamin A Very high in vitamin B6 Very high in vitamin C

Bad points Very high in sugar