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Colette & Cassi's Country Kitchen!

Gazpacho

This is a cold soup, and it is wonderful when tomatoes and cucumbers are in season. The fresh cilantro is a must. Use a food processor or blender to simplify this recipe.

1 large cucumber, unpeeled, quartered
2 medium tomatoes, quartered
1 green bell pepper, quartered
1 medium onion, quartered
3 cups tomato juice, divided (see Cook's note)
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1/2 teaspoon hot pepper sauce (optional)
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper dash cayenne pepper

Optional toppings:
1/2 to 1 cup chopped fresh cilantro
nonfat sour cream or nonfat plain yogurt

Cook's note: Sodium is figured for reduced salt.

In a blender or food processor, combine the cucumber, tomatoes, green pepper, onion and 1-1/2 cups of the tomato juice. Process the ingredients until mixture is still chunky. Mix in remaining ingredients. Chill thoroughly.

Serve in small bowls topped with cilantro and sour cream or yogurt.

Makes 8 cups (5 servings)

Per serving (1-1/2 cups):
carb servings: 2;
exchanges: 3 vegetables, 1/2 fat;
calories 91
total fat 3 g
saturated fat 0 g
cholesterol 0 mg
sodium 22 mg
total carbohydrate 16 g
dietary fiber 3 g
sugars 10 g
protein 3 g

Source: "Quick & Healthy Low-Fat, Carb-Conscious Cooking" by Brenda J. Ponichtera (Scaledown Publishing, 2004)