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Nutrition information
Serving: 1 cup (265 grams)
Servings per recipe: 6
Calories: 89 (45 from fat)
Cholesterol: 0 milligrams
Fat: 5 grams (1 saturated fat, 0 trans fats)
Protein: 2 grams
Sodium: 26 milligrams 
Total carbohydrate: 12 grams (2 fiber, 
8 sugars)

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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


  1. Put 2 cups of tomato juice and all other ingredients except diced tomatoes, chives and lemon wedges in a blender and purée.
  2. Slowly add the remaining 2 cups of tomato juice to puréed mixture. Add diced tomato. Chill.
  3. Serve ice-cold in individual bowls topped with chives and lemon wedges.


Source: Allina Health's Patient Education Department, Heart Healthy Recipes, nutr-ahc-93462

First published: 03/01/2005
Last updated: 08/09/2011

Reviewed by: Allina Health's Patient Education Department