28 ounces canned tomatoes, low sodium
3 cups low-sodium tomato juice
2 1/2 cups hothouse cucumbers, peeled and diced
1/2 cup carrots, peeled and diced
1 teaspoon paprika
1/4 cup each fresh oregano, basil, and Italian parsley, chopped
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce or to taste
3/4 cup each green and red bell pepper, seeded and diced 1/2 red onion, diced
2 shallots
2 garlic cloves
1/3 cup red wine vinegar
1/3 cup fresh lemon juice

Serves 10

Per serving: 20 Calories (kcal) trace Total Fat (4% calories from fat) 1 g Protein 5 g Carbohydrate 0 mg Cholesterol 5 mg Sodium

1. Place the tomatoes, tomato juice, cucumbers, carrots, green and red peppers, onion, shallots, and garlic in a food processor or blender and process until smooth.
2. Add the vinegar, lemon juice, paprika, oregano, basil, parsley, and white pepper and process to combine. Add Tabasco sauce to taste and blend. Chill for several hours before serving.
Note: Additional protein powder is not recommended for this recipe. If desired, we suggest that you take protein powder separately with your meal.