Gazpacho

makes: 5- 1 cup servings

total time: 45 minutes

• 1 lb. (2 large) vine ripened tomatoes, chopped, divided
• 1 medium cucumber, seeds removed and diced, divided
• 1 (11.5-oz.) can tomato juice
• 1 cup chopped day-old French bread
• 1/2 cup coarsely chopped onion
• 1/4 cup Criscoฎ 100% Extra Virgin Olive Oil
• 2 Tbsp. red wine vinegar
• 2Tbsp. fl at leaf parsley leaves
• 2 Tbsp.coarsely chopped red bell pepper
• 1 tsp. hot pepper sauce
• 1/2 tsp. salt (*substitute saltfree all-purpose seasoning to reduce sodium)
• 1 clove garlic, peeled

RESERVE 1 cup chopped tomatoes and 1 cup diced cucumbers. COMBINE remaining tomatoes and cucumbers with tomato juice, French bread, onion, olive oil, vinegar, parsley, red pepper, hot pepper sauce, salt and garlic in blender container or food processor. COVER and process until smooth. POUR into large non-metallic bowl. STIR in reserved tomatoes and cucumber. CHILL at least 2 hours before serving.

Nutrition Facts: 159 calories; 10 g fat, 1.5 g saturated fat; 0 mg cholesterol; 450 mg sodium; 13 g carbohydrate; 2 g fiber; 3 g protein approximate cost per serving: $1.20