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4 cups tomato juice
1 cup nonfat yogurt, or other unflavored
2 tablespoons honey
Garlic powder, salt, pepper
Sliced mushrooms
Diced cucumber
Diced bell peppers; different colors
Diced scallions or chives; if you like them

Mix juice, yogurt, honey, and seasonings. Chill.

Before serving, put a selection of the veggies in each bowl, then pour in the soup.

Poster's Notes:
This is a very refreshing hot-weather soup. It is a milder variation of gazpacho. Best of all, it's ready in minutes, low-fat and low-calorie.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 105 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 23g Carbohydrate; 1mg Cholesterol; 925mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates