INGREDIENTS
2
large cucumbers, peeled, seeded, divided
12
plum tomatoes, divided
1
cup chopped yellow or green bell pepper, divided
1/3
cup green onions, sliced, divided
1
cup reduced-sodium chicken broth
1/2
cup reduced-sodium vegetable juice cocktail
1/2
teaspoon dried thyme leaves, crushed
3
tablespoons red wine vinegar
1/4
to 1/2 teaspoon hot pepper sauce
1
can (2-1/4 ounces) sliced ripe olives
3
tablespoons crumbled feta cheese (optional)
2
teaspoons drained capers (optional)
6
whole wheat rolls
PREPARATION:
- Chop 1 cucumber and 9 tomatoes. Combine chopped cucumber, tomatoes, 1/2 cup pepper, 2 tablespoons green onions, broth, vegetable juice and thyme in food processor or blender; process until pureed (if necessary do in 2 batches). Pour into fine wire strainer set over large bowl. Rub back of spoon over bottom of strainer until all that remains are vegetable skins and seeds; discard. Skim foam from juice. Add vinegar and hot pepper sauce.
- Chop remaining cucumber and 3 tomatoes. Combine with remaining 1/2 cup pepper and green onions. Add vegetables to pureed mixture. Cover and chill thoroughly 2 hours or up to 24 hours. Top with olives. Garnish with cheese and capers, if desired. Serve with whole wheat rolls.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Fiber
6 g
Carbohydrate
37 g
Saturated Fat
1 g
Total Fat
6 g
Calories from Fat
23 %
Calories
209
Protein
7 g
Sodium
583 mg
DIETARY EXCHANGE:
Vegetable
2
Starch
1-1/2
Fat
1
