This is a refreshing light appetizer soup. Add extra spice if you like it hot.
- 1 large cucumber, peeled and seeded
- 2 cups red and green bell peppers, chopped
- 1 small onion, chopped
- 1/2 cup parsley, chopped
- 4 cups tomato juice
- 1 teaspoon honey
- 1/2 teaspoon dill weed
- 6 ounces fat-free vanilla yogurt
- salt and pepper to taste
- hot red sauce, to taste – optional
In a food processor, finely chop cucumber, peppers, onions, and parsley. (It may work best to chop one at a time.) Place in a large bowl. Add tomato juice, honey, dill week, and yogurt. Stir to mix. Add salt and pepper to taste. Add a dash of hot red sauce if desired.
Pour into jar, cover and refrigerate over night or several hours to blend flavors.
Nutritional Information per serving:
- Calories: 80
- Fat, gm.: 0
- Protein, gm.: 4
- Carbs, gm.: 16
- Cholesterol, mg.: 0
- Fiber, gm.: 2.4
-- Recipe by UW Health Nutritionist Donna L. Weihofen, RD, MS