Print Options

 
 
 Print
Chunky Vegetable Chilled Soup Recipe

Chunky Vegetable Chilled Soup Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:12 servings

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

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

Nutritional Facts

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.