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This classic chilled tomato soup is chock full of garden-fresh vegetables and cholesterol free!

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
20 minutes 0 minutes 6 servings 1 C


4 C low-sodium tomato juice, divided

½ 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

½ tsp Worcestershire sauce

1 clove garlic, minced

1 drop hot pepper sauce

⅛ tsp cayenne pepper

¼ tsp ground black pepper

2 Tbsp olive oil

1 large tomato, finely diced

2 Tbsp minced chives or scallion tops

1 lemon, cut into 6 wedges

calories 87
Total fat 5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 593 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in a blender.

  • 2

  • 3
    Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add diced tomato. Chill.

  • 4
    Serve icy cold in individual bowls garnished with chives and lemon wedges.

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