4.8/5
(4 Votes)
Ingredients
- SERVINGS: 6
- 5 lg tomatoes, peeled and chopped
- 1 1/2 c chopped, peeled hothouse cucumber
- 1 lg red bell pepper, chopped
- 2 ribs celery, chopped
- 1 sm white onion, chopped
- 2 cloves garlic, minced
- 3/4 c reduced-sodium tomato juice
- 1 c reduced-sodium, fat-free beef broth
- 1/4 c chopped fresh parsley, plus sprigs for garnish
- 1 Tbsp balsamic vinegar (optional)
- 2 dashes tabasco sauce
- Salt
- Ground black pepper
Preparation
Step 1
1. RESERVE some chopped tomato and cucumber for garnish. In a food processor, in batches, pulse the remaining tomatoes and cucumber with the bell pepper, celery, onion, and garlic to a chunky puree. Add tomato juice as needed to thin the mixture.
2. TRANSFER to a large bowl or container, and stir in any remaining tomato juice, the broth, parsley, vinegar (if using), and Tabasco. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours, or until ready to serve.
3. LADLE into bowls and top with the reserved chopped tomato and cucumber and a sprig of parsley.
NUTRITION (per serving) 60 cal