Cool down with this summertime Spanish vegetable soup.
INGREDIENTS (for 6 servings):
- 1 1/2 cups bottled Bloody Mary mix
- 1 1/2 cups finely diced tomato
- 1 cup diced yellow bell pepper
- 3/4 cup chopped seeded peeled cucumber
- 3/4 cup finely diced red onion
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, crushed
- 1 (5.5 ounce) can low-sodium vegetable juice
- 1 (5.5 ounce) can tomato juice
- 3/4 cup diced peeled avocado
- 3/4 cup chopped green onion
- Cumin Chips
PREPARATION:
Combine the first 12 ingredients in a large non aluminum bowl. Cover and chill. Serve with avocado, green onions, and Cumin Chips.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 129 (27% from fat); FAT 3.8g (sat 0.6g, mono 2g, poly 0.7g); PROTEIN 3g; CARB 22.8g; FIBER 3.4g; CHOL 0mg; IRON 2mg; SODIUM 571mg; CALC 75mg