Gazpacho
Fresh Veggies for a Summer Soup
Barb Peters, Chef
Heartland Spa

2 ½ pounds very ripe tomatoes, seeded
4 cups vegetable juice
1 cup seeded diced cucumber
1 cup diced green bell pepper
1 cup diced red bell pepper
½ cup diced yellow onion
1 green onion, finely chopped
1/4 fresh lime juice
2 tbsp. finely chopped Italian flat-leaf parsley
1 tsp. garlic paste or minced garlic

Roughly chop tomatoes in food processor. Transfer to large bowl and stir in remaining ingredients. Cover and refrigerate until chilled.

Yield: 10 cups
Per Serving: 1 cup
Calories: 59, Fat; 1g (8% calories from fat), Protein: 2g, Carbohydrate: 14g, Cholesterol: 0 mg, Sodium: 392 mg