When the dog days of summer arrive, turn to this no-cook chilled soup. It is low in sodium and calories, contains no fat, and is quite refreshing.

　　

Ingredients

Serves 12; 1/2 cup per serving

　　2 medium cucumbers

　　1 medium tomato

　　1 small green bell pepper

　　1 small zucchini

　　1/2 medium onion

　　3 or 4 medium green onions

　　4 cups low-sodium mixed-vegetable juice

　　1/4 cup snipped fresh parsley or 1 tablespoon plus 1 teaspoon dried, crumbled

　　1 tablespoon fresh lemon juice (optional)

　　2 medium garlic cloves, minced

　　1 teaspoon Worcestershire sauce (lowest sodium available)

　　1/2 to 1 teaspoon pepper

　　1 1/2 medium lemons, cut into 12 wedges total (optional)

　　

Step 1

Finely chop the cucumbers, tomato, bell pepper, zucchini, onion, and green onions. Put in a large bowl.

　　

Step 2

Stir in the remaining ingredients except the lemon wedges. Cover and refrigerate for at least 2 hours. Serve with the lemon wedges on the side.

　　

Nutrition Information

Step 3

(Per serving)

　　

Step 4

Calories: 33

　　

Step 5

Total fat: 0.0g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.0g

　　

Step 9

Monounsaturated: 0.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 52mg

　　

Step 12

Carbohydrates: 7g

　　

Step 13

Fiber: 2g

　　

Step 14

Sugars: 5g

　　

Step 15

Protein: 2g

　　

Step 16

Calcium: 25mg

　　

Step 17

Potassium: 444mg

　　

Dietary Exchanges

Step 18

1 vegetable

　　American Heart Association Low-Salt Cookbook, 4th Edition