• 4 medium tomatoes, quartered
  • 1 small cucumber, peeled and sliced
  • 1/2 medium onion, sliced
  • 2 ribs celery, quartered
  • 1/2 green bell pepper, cored, seeded, and sliced
  • 1/2 cup cold water or 1/2 cup vegetable juice cocktail
  • 1 tablespoon plus 1 teaspoon wine vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons plain or garlic croutons


  1. Core and seed 1 tomato. Chop fine; set aside.
  2. Combine all the remaining ingredients except the croutons in a blender or food processor. Blend only a few seconds, until the vegetables are finely chopped and well mixed. The soup should not be smooth.
  3. Add the reserved chopped tomato; chill. Serve very cold, topped with croutons.

Recipe Yield: 1 quart (4 servings)

Nutritional Information Per Serving:

Calories: 87
Fat: 4 grams
Sodium: 621 milligrams
Protein: 2 grams
Carbohydrates: 13 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

2 Vegetable, 1 Fat

Book Title: The New Family Cookbook for People with Diabetes

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