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
- In a blender, purée tomato juice, garlic and olive oil.
- Add bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper.
- Pour into a covered container and chill well, from 2 hours to overnight.
- When ready to serve, adjust seasonings if necessary.
- Divide soup among 4 serving bowls.
- 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.)
Nutritional Information Per Serving:
Calories: 70
Fat: 3 grams
Fiber: 1 grams
Sodium: 97 miligrams
Protein: 2 grams
Carbohydrates: 10 grams