- 1 yellow or orange bell pepper, seeded
- 1 medium cucumber, peeled and seeded
- 1 medium onion, peeled
- 1 garlic clove
- 3 pounds tomatoes, peeled and seeded (about 6 medium)
- 1 tablespoon olive oil
- 1 1/2 cups spicy-hot vegetable juice
- 1/3 cup red wine vinegar
- 1/2 teaspoon salt
- 6 tablespoons reduced-fat sour cream
- calories 121
- fat 5.0 g
- satfat 1.6 g
- protein 3.7 g
- carbohydrate 17.7 g
- cholesterol 8 mg
- iron 1.5 mg
- sodium 421 mg
- caloriesfromfat 35 %
- fiber 3.3 g
- calcium 54 mg
How to Make It
Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.
Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.
Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.
Note: Don't over process the vegetables; they need to be finely chopped, but not pureed.