Cool and crisp, this chilled soup of Spanish origin is a refreshing fat free way to get lots of vegetables and fiber. Peppers and tomatoes are a great source of vitamin C--more in just a small bowl than in an orange.
Ingredients
2
large cucumbers, peeled, seeded, divided
12
plum tomatoes, seeded, divided
1
cup chopped yellow or green bell pepper, divided
1/3
cup green onions, sliced, divided
1
cup reduced-sodium chicken broth
1/2
cup reduced-sodium vegetable juice cocktail
1/2
teaspoon dried thyme leaves, crushed
3
tablespoons red wine vinegar
1/4
to 1/2 teaspoon hot pepper sauce
1
can (2-1/4 ounces) sliced ripe olives
3
tablespoons crumbled feta cheese (optional)
2
teaspoons drained capers (optional)
6
whole wheat rolls
1. Chop 1 cucumber and 10 tomatoes. Combine chopped cucumber, tomatoes, 1/2 cup pepper, 2 tablespoons green onions, broth, vegetable juice and thyme in food processor or blender; process until pureed (if necessary do in 2 batches). Skim foam from juice. Add vinegar and hot pepper sauce.
2. Chop remaining cucumber and 2 tomatoes. Combine with remaining 1/2 cup pepper and green onions. Add vegetables to pureed mixture. Cover and chill thoroughly 2 hours or up to 24 hours. Top with olives. Garnish with cheese and capers, if desired. Serve with bread sticks or whole wheat rolls.
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