Chilled Vegetable Soup
This cold soup can be made in five minutes, but it looks sophisticated and tastes delicious. Cartons of vegetable juice are sold in supermarkets and grocers, but tomato juice can be used as an alternative.
PREPARATION TIME: 5 minutes
CHILLING TIME: 2hours or overnight
570 ml low fat natural yoghurt
570 ml carton vegetable or tomato juice
150 ml semi skimmed milk
¼ cucumbers for garnish
Small sprigs of fresh thyme for garnish
Calories per serving: 90. Low in fat and
cholesterol. High in fiber from vegetables.
Peel and crush the garlic. Thoroughly whisk all the ingredients together in a bowl until smooth. Chill in the refrigerator for at least 2 hours or overnight.
Whisk the soup quickly before serving. Garnish with thin slices of cucumber and thyme sprigs.