Garden Vegetable Gazpacho

Ingredients

• 3 cups low-sodium tomato juice
• 1 (14-ounce) can reduced-sodium vegetable broth
• 1½ cups peeled and diced cucumbers
• 1½ cups diced green bell peppers
• 1 cup shredded carrots
• 1 cup diced celery
• 1/3 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dried oregano leaves
• Fat-free sour cream

Directions

1. Combine juice, broth, vegetables, parsley, garlic, lime juice, Worcestershire sauce and oregano in large bowl. 
2. Chill for at least 2 hours to blend flavors.
3. Top each serving with sour cream.

Makes 4 servings.