Gazpacho
Serves: 6

This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.

INGREDIENTS

4 cups tomato juice
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoon olive oil
1 large tomato, finely diced
2 tablespoons minced chives or scallion tops
1 lemon, cut into 6 wedges

DIRECTIONS
1. Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in the blender.
2. Purée.
3. Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill.
4. Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.

NUTRITION INFO (per 1-cup serving)
Calories: 92.5, Fat: 4.8 g, Carbohydrates: 13.5 g, Protein: 2.3 g