The reader's mom served this long before we ever started counting fat grams. It was very cooling on long, hot summer days in Texas. You can lighten the recipe by using fat-free sour cream and fat-free chicken broth. The wonderful taste stayed the same.

Recipe by Cooking Light May 2000

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 1 cup soup, 1/4 cup tomato, and 2 tablespoosn onions)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 6 ingredients in a blender, and pulse 3 or 4 times or until coarsely chopped. Cover soup and chill 3 hours or overnight. Ladle soup into bowls, and top with the tomato and onions.

    Advertisement

Nutrition Facts

108 calories; calories from fat 3%; fat 0.3g; saturated fat 0.1g; poly fat 0.1g; protein 9.8g; carbohydrates 13.2g; fiber 1.3g; iron 0.5mg; sodium 281mg; calcium 142mg.
Advertisement