Summer Day Soup

"With a whole-grain bread, this soup makes a quick, comforting lunch." -Natasha Leigh Yates, Red Wing, MN

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 4  cups  vegetable juice, chilled
• 2  cups  chopped tomato
• 1 1/2  cups  chopped sweet onion
• 1 1/2  cups  chopped seeded peeled cucumber
• 1  cup  chopped bell pepper
• 1/4  cup  finely chopped fresh parsley
• 2  tablespoons  fresh lime juice
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  tarragon vinegar
• 1  tablespoon  extravirgin olive oil
• 1  teaspoon  dried basil
• 1  teaspoon  honey
• 1/2  teaspoon  dried tarragon
• 1/4  teaspoon  ground cumin
• 1/4  teaspoon  dried oregano
• 2  garlic cloves, minced

Preparation

Combine all ingredients in a large bowl. Place 4 cups vegetable mixture in a blender or food processor, and process until smooth. Return pureed vegetable mixture to bowl, stirring to combine. Cover and chill.

Nutritional Information

Calories:

69 (27% from fat)

Fat:

2.1g (sat 0.3g,mono 1.3g,poly 0.3g)

Protein:

1.8g

Carbohydrate:

12.7g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

334mg

Calcium:

34mg