Gazpacho Soup

Ingredients

• 5 medium fresh tomatoes
• ½ medium cucumber
• 1 medium green bell pepper
• 1 medium red bell pepper
• ½ cup low sodium V8 100% vegetable juice
• 1 slice white bread
• 2 Tbsp. extra virgin olive oil
• 1 tsp. ground pepper
• 1 tsp. Tabasco sauce

Directions

1. Wash the tomatoes, cucumber and bell peppers under cold running water. Peel the cucumber, and remove the seeds from the cucumber and both peppers.
2. Cut the tomatoes in half and chop the rest of the vegetables. Place them in a blender and add the V8 juice. Blend.
3. Reduce the speed and add the Tabasco sauce, olive oil, bread, and pepper.
4. Place the mixture in a bowl and chill in the refrigerator for 2 hours before serving.

Yield: 4 servings
Serving Size: 1 cup
Source: BWH Food Service