Title: Herbed Gazpacho
Categories: Soup Vegetable Lowcal
Yield: 4 Servings
| 2 | | 14.5 oz cans peeled tomatoes |
| | | With liquid |
| 1/2 | lb | Unpeeled cucumbers, finely |
| | | Chopped (1.5 cups) |
| 1/2 | c | Finely chopped scallions |
| 1/3 | c | Finely diced celery |
| 1/4 | c | Chopped fresh basil |
| 2 | tb | Herbed vinegar or red wine |
| | | Vinegar |
| 1 | | Small garlic clove, minced |
| 1/2 | ts | Black pepper |
| | | Pinch salt |
Combine tomatoes and their liquid with all other ingredients. Stir well to
break up tomatoes. Cover bowl and refrigerate the gazpacho four hours or
til thoroughly shilled. Stir soup to reblend it before serving and ladle it
over ice cubes if desired. Formatted for MM by Sherry Pinamonti Source: The
Wellness Lowfat Cookbook
: from University of California at Berkeley