This classic chilled soup comes together in no time - no cooking required!
1 clove garlic
1 1/4 cup low-sodum tomato juice
1/2 lb fresh tomato, (any variety), cored and coarsely chopped
1/2 green sweet pepper, coarsely chopped
1/2 red sweet pepper, coarsely chopped
2 mini English cucumbers, chopped
2 tbsp olive oil
1/2 tsp salt
1 tbsp sherry, or red wine vinegar
1/2 cup low-fat sour cream
1/2 avocado, pitted and diced
Place garlic in a blender and pulse to mince. Add tomato juice and blend until smooth. Add tomatoes, peppers, cucumbers, oil, salt and vinegar, and blend until smooth. If you have a bit of extra time, transfer to a lidded container and chill in freezer for 15-30 minutes.
Garnish each bowl of soup with a large dollop of sour cream and diced avocado.
Round out the meal by serving with cubed cheese, olives, pickles, rolled-up slices of ham and whole wheat bread sticks or buns.
Makes 4 servings.
In 1 serving: 164 calories, 4 g protein, 12 g fat, 12 g carbs, 3 g dietary fibre, 79 mg calcium, 1 mg iron, 35 mcg folate