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

Ingredients
  • 4 C 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 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1 drop hot pepper sauce
  • 1/8 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil
  • 1 large tomato, finely diced
  • 2 Tbsp minced chives or scallion tops
  • 1 lemon, cut in 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. Puree.
  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.

Yield: 6 servings--Serving Size: 1 cup Each serving provides:

  • Calories: 87
  • Total fat: 5 g
  • Saturated fat: less than 1 g
  • Cholesterol: 0 mg
  • Sodium: 593 mg*
  • *To cut back on sodium, try low-sodium tomato juice.


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