Ingredients

1 cup evaporated skim milk
1 3/4 cups (14.5-ounce can) diced tomatoes (or use fresh tomatoes in season, seedy pulp removed)
2 cups tomato juice or vegetable cocktail
3 tablespoons lemon or lime juice
1 tablespoon red-wine vinegar
1 teaspoon sugar (or a little more to taste if fresh tomatoes are used)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt (less if desired)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot-pepper sauce
2 cups (2 medium) peeled, seeded and diced cucumbers
1/2 cup diced green bell pepper
1/2 cup diced onion

Yield: About 7 cups
Prep time: 20 minutes, plus chilling

Directions

Place evaporated skim milk, diced tomatoes, tomato juice or V-8, lemon juice, vinegar, sugar, olive oil, garlic, salt, pepper and hot sauce in a blender (container will be very full, so cover tightly). If using a food processor, mixture will not be smooth unless you reserve most of the liquid until last. Cover and blend thoroughly.

Pour soup into a pitcher or tureen and add the finely diced cucumber, bell pepper and onion. Stir well, cover and chill at least 4 hours. Serve cold, garnished with a squiggle of piped-on yogurt. Sprinkle with additional diced vegetables, optional.

1 cup (1/7 of recipe) has 144 calories, 4 g fat, 1 mg cholesterol.