This chilled soup has plenty of vegetables and no cholesterol.
4 cups low-sodium tomato juice
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded and coarsely chopped
1 small cucumber, peeled, pared, seeded and coarsely chopped
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced (or more to taste)
1 drop hot pepper sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons olive oil
1 large tomato, finely diced
2 tablespoons minced chives or scallion tops
1 lemon cut in 6 wedges
Put 2 cups of tomato juice and all other ingredients except diced tomatoes, chives and lemon wedges in a blender.
Slowly add the remaining 2 cups of tomato juice to puréed mixture. Add diced tomato. Chill.
Serve ice-cold in individual bowls topped with chives and lemon wedges.