Spanish Gazpacho

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On a hot day, this cold veggie soup really hits the spot. Don’t be intimidated by the long list of ingredients -- once you finish chopping, you’re done! Serve with hearty whole-grain bread and grilled fish for a light summertime meal that’s low in calories and high in nutrients. For the kids, cut the bread into chunks for dunking in the soup.

Timesaving tip: Chop all vegetables in advance and refrigerate in airtight container. If you’re really pressed for time, purchase precut vegetables. You can also make the whole recipe in advance and store in the fridge for up to three days.

Makes 6 servings (about 1 1/2 cups each)

Ingredients
3 large red tomatoes (about 3 cups)
1 medium tomatillo (Mexican green tomato), chopped
1 large cucumber, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1 large jalepeño pepper, seeded and minced
3 garlic cloves, finely minced
2 3/4 cups tomato juice
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian flat leaf parsley
1 tablespoon olive oil
1/4 cup lime juice
2 teaspoons red wine vinegar
1/4 teaspoon salt
Dash ground black pepper
Dash hot red pepper sauce

Directions

1. Combine all ingredients in large bowl.
   
2. Add half the mixture to a food processor bowl and blend until nearly smooth.
   
3. Combine pureed soup with original mixture.
   
4. Cover and chill at least 1 hour before serving.

Nutrition information (per serving) 95 calories; 3 g fat; 0 mg cholesterol; 385 mg sodium; 15 g carbohydrate; 3.5 g fiber; 2 g protein.

This recipe was written by Kim Galeaz, a registered dietician and culinary-nutritional consultant as well as owner of Galeaz Food & Nutrition Communications, located in Indianapolis and Jacksonville, Fla.

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