1/2 c. corn (cooked)
1 yellow or red tomato (seeded, chopped)
1 c. zucchini (raw, chopped)
1/2 c. carrots (diced, cooked ’til cruncy tender)
1/2 c. peas (cooked)
1/2 c. cucumber (English or pickling; not peeled, diced)
2 c. low-sodium V8 Vegetable Juice
2 t. lime juice
2 T. basil or parsley (fresh)
1/8 t. cayenne pepper
Mix all ingredients in a medium bowl; stir until combined.
Chill 1-2 hours or overnight before serving. Serve cold.
Yield: Four one-cup servings.
Per serving: calories: 95; fat: 0 grams; saturated fat: 0 grams; sodium: 37 milligrams; carbohydrates: 20 grams; dietary fiber: 4 grams; protein: 4 grams.
Note: This soup is great for lunch or dinner on hot summer days, but it’s so refreshing that we recommend it for any time of the year. It’s also delicious served with a dollop of soy sour cream and a sprinkle of fresh herbs.
The Micheff Sisters