Gazpacho

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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
  

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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
4. Add chopped tomato
5. Chill.
6. Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.
   

Yield: 6 servings

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Nutrition Facts

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. SOURCE: National Heart, Lung,
and Blood Institute (part of the National Institutes of Health and the U.S. Department
of Health and Human Services).