Gazpacho

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  large

  plum tomatoes -- seeded and diced

1

  large

  cucumber -- seeded and diced

1

  small

  red bell pepper -- seeded and diced

1

  small

  red onion -- diced

1

  medium

  garlic -- minced

2

  stalks

  celery -- diced

1

  tablespoon

  red wine vinegar

2

  teaspoons

  balsamic vinegar

2

  teaspoons

  low sodium Worcestershire sauce

1/2

  teaspoon

  cumin

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1

  tablespoon

  fresh lime juice

4

  cups

  V-8 vegetable juice -- no added salt

Add all ingredients together. You can rough chop it using a blender or immersion stick if you wish.

Refrigerate for at least one hour.

Makes 6 servings.

Per Serving: 73 Calories; trace Fat (4.0% calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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