Summer Soup Recipe

Summer Soup Recipe photo by Taste of Home

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Unlike many chilled soups, this one isn't pureed, so you'll find plenty of chunky vegetable bits in each spoonful. "The recipe is from a friend who serves this refreshing soup on hot summer days," notes Liz Fick of Litchville, North Dakota.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Summer Soup Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1 bottle (46 ounces) reduced-sodium V8 juice
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cans (5-1/2 ounces each) spicy hot V8 juice
1 medium green pepper, chopped
1 cup shredded carrots
1/2 cup chopped green onions
1/2 cup reduced-fat zesty Italian salad dressing
2 tablespoons lemon juice
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 garlic clove, minced
3/4 teaspoon celery salt
1/2 teaspoon salt

Directions

In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.

Nutritional Analysis: 1 cup equals 95 calories, 2 g fat (trace saturated fat), 0 cholesterol, 695 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 3 vegetable, 1/2 fat.

Originally published as Summer Soup in Light & Tasty June/July 2005, p12