Gazpacho*

Serves 6 (1 C each)

2 cloves garlic
2 cucumbers, peeled and chopped
5 medium tomatoes, peeled
6 scallions (reserve green tops)
1 medium green pepper, diced
1-1/4 C no-salt-added tomato juice
1/4 tsp pepper
1/4 C red wine vinegar

Finely chop the garlic, cucumber, tomatoes, and white part of scallions in a blender or food processor. Add green pepper, tomato juice, pepper, and vinegar. Chill for at least 4 hours; serve cold. Garnish each serving with chopped scallion tops.

Suggestion:

• For a spicier soup, add a little salsa, chili pepper, or Tabasco sauce.