Ingredients

  • 2 cups tomato juice, preferably reduced-sodium
  • 2 garlic cloves, chopped
  • 2 tsp. olive oil
  • 2 Tbsp. bread crumbs
  • 1/2 Tbsp. white wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup seeded and diced cucumber
  • 1/4 cup finely diced green bell pepper
  • 1 plum tomato, seeded and finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup zucchini, finely diced (optional)
  • 1 hard boiled egg white, finely chopped (optional)


Directions

  1. In a blender, purée tomato juice, garlic and olive oil.
  2. Add bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper.
  3. Pour into a covered container and chill well, from 2 hours to overnight.
  4. When ready to serve, adjust seasonings if necessary.
  5. Divide soup among 4 serving bowls.
  6. Add 1 Tbsp. each of diced cucumber, pepper, tomato and onion, plus zucchini and egg white if desired. (Or add diced vegetables to juice mixture before serving.)

Notes:

Many nutrition experts advise choosing vegetables and fruits in deep colors – dark green, yellow, orange and red. Since different colors often indicate the presence of different phytochemicals, eating a rainbow of colors is a good way to bolster your health defenses.


Recipe Yield: Makes 4 servings.

Nutritional Information Per Serving:

Calories: 70
Fat: 3 grams
Fiber: 1 grams
Sodium: 97 milligrams
Protein: 2 grams
Carbohydrates: 10 grams


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