1 tbsp. minced parsley
1 tsp. minced tarragon
1 green pepper, chopped
1 cucumber, peeled, seeded
8 scallions or 2 med. onions, chopped
2 lbs. fresh tomatoes, peeled, seeded
2 tbsp. tomato paste
Minced green pepper & cucumber for garnish
1/4 c. olive oil
1/2 tsp. salt
1 tsp. lemon juice or 1 tbsp. white vinegar
1 (12 oz.) can mixed vegetable juice
3 c. clear, fat free chicken broth

1. Crush parsley and tarragon together until paste like and add to green pepper and cucumber.

2. Puree in blender, slowly.

3. Add olive oil gradually while blender in motion, then salt, lemon juice, vegetable juice and tomato paste.

4. Blend with chicken stock.

5. Chill. Serves 10.