Refreshing Gazpacho Soup

 

2 cups reduced sodium tomato juice

1 can (about 14 ounces) reduced-sodium beef broth

1 can (about 10 ounces) condensed reduced-sodium tomato soup, undiluted

1-1/2 cups diced peeled cucumbers

1-1/2 cups diced green bell peppers

1 cup shredded carrots

1 cup diced celery

½ cup sliced green onions

1/3 cup chopped fresh parsley

2 cloves garlic, minced

1 tablespoon lime juice

2 teaspoons reduced-sodium Worcestershire sauce

½ teaspoon salt (optional)

½ teaspoon dried oregano

Fat-free sour cream (optional)

Chopped fresh cilantro (optional)

 

1.         Combine tomato juice, beef broth, soup, cucumbers, peppers, carrots, celery, green onions, parsley, garlic, lime juice, Worcestershire sauce, salt if desired, and oregano in large bowl.

2.         Chill at least 2 hours to allow flavors to blend.

3.         Top with sour cream and cilantro if desired.

 

Makes 4 servings

Calories, 99; Fat, 1g(sat <1g); Protein, 4g; Carbohydrate, 20g; Fiber, 4g; Cholesterol, 0mg; Sodium, 551mg.