A thick and hearty cold vegetable soup.

Servings: 6

• 6 large ripe tomatoes
• 1 large cucumber, peeled, seeded and finely diced
• 1 large green bell pepper, finely chopped
• 1 medium red onion, minced
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• 2 to 3 tablespoons chopped fresh Italian parsley to taste
• 2 tablespoons chopped fresh basil or 2 teaspoons dried
• Salt and freshly ground pepper to taste
• Tabasco sauce to taste
• Herb croutons (optional)

Peel the tomatoes by submerging them in boiling water for 15 seconds. Remove to a colander and rinse under cold water. The skins will slip right off.

Core the tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree the other half in a food processor. Combine the puree and shopped tomatoes in a large mixing bowl.

Blend the remaining ingredients, except the herb croutons, with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled, garnished with herb croutons.

Per Serving: 94 Calories; 5g Fat (43.8% calories from fat); 1g Saturated Fat; 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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