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

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



Put 2 cups of tomato juice and all other ingredients except diced
tomato, chives, and lemon wedges in the blender.
Puree.
Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add
chopped tomato. Chill.
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.