Gazpacho

Makes about 3 quarts (12 1-cup servings)

Per 1-cup serving: 54 calories; 0.3 g fat; 0.1 g saturated fat; 5.6% calories from fat; 0 mg cholesterol; 2 g protein; 12.5 g carbohydrate; 8.6 g sugar; 2.6 g fiber; 536 mg sodium; 35 mg calcium; 1 mg iron; 78.4 mg vitamin C; 1795 mcg beta-carotene; 0.7 mg vitamin E

Directions

This cool and tangy Spanish soup is perfect for a hot summer day.
2 cucumbers, peeled, seeded, and diced
1 green bell pepper, seeded and diced
3 ripe tomatoes, diced
1/2 cup finely chopped red onion
3 garlic cloves, pressed
3/4 cup finely chopped roasted red peppers
8 cups vegetable juice or tomato juice
3/4 cup salsa
1 teaspoon finely minced jalapeño pepper, or to taste
Combine all ingredients in a large pot or bowl. Stir to mix, then chill 2 to 3 hours before serving.
...................................................................................................
Recipe from Brie Turner-McGrievy, M.S., R.D.