2 tablespoons finely chopped onion
1 cup reduced-sodium fat-free chicken broth
1 cup frozen orange juice concentrate
1 quart reduced-sodium tomato juice
2 tablespoons light brown sugar
2 tablespoons lemon juice
1–2 drops hot pepper sauce
Salt, to taste
Thin orange slices, as garnish
1. Heat onion and broth to boiling in small saucepan;
reduce heat and simmer, covered, until tender, about
5 minutes; transfer to bowl and add remaining ingredients,
except salt and orange slices.
2. Season to taste with salt; refrigerate until chilled.
3. Garnish each bowl of soup with an orange slice.