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- Side One - Cut Out Below -
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Gazpacho
2-14.5 ounce cans of diced tomatoes (I use 1 can of Muir's smoked diced tomatoes and 1 can of plain small diced tomatoes for a little extra flavor)
1/2 cup water
2 Tbsp. olive oil (do not omit)
1 seedless cucumber, cut into small dice (about 2 cups)
1/2 yellow sweet pepper, cut into small dice (about 3/4 cup)
1 small onion, cut into small dice (about 1/2 cup)
2-3 medium garlic cloves, minced
1/2 jalapeno pepper, seeded and minced finely (more if family okays!)
2 Tbsp. red wine vinegar
2-3 Tbsp. chopped fresh cilantro, basil, lemon balm, and chives (I just pick herbs from my garden, wash, pat dry, and chop theml together)
Salt and freshly ground pepper to taste (we don't use much at all)

- Side Two- Cut Out Below -
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Gazpacho (cont.)

Directions:

  • Blend 1/2 cup of the tomatoes, water, and olive oil in the blender until pureed. Transfer to a medium sized serving bowl and add the remaining ingredients. Season w/salt and pepper. Cool several hours.
  • Serve with a dollop of either low-fat sour cream or low-fat yogurt and another sprinkle of chives.

I served this with a veggie risotto and some fresh fruit for a complete meal. Great on a warm summer evening, but I enjoy eating this soup all year round!