Cookbook and a Spicy Gazpacho Soup

Wow - 218 recipes have been entered to the cookbook! I am going to post the list as soon as Tim can help me compile it! (sometime in the next week) In the meantime enjoy this Summertime Staple: Spicy Gazpacho Soup



Spicy Gazpacho Soup
Submitted By :Tracy Nadeau
Serving Size : 6


Amount Measure Ingredient
1 medium peeled cucumber -- seeded and chopped
1 medium green bell pepper -- seeded and chunked
2 whole celery stalks -- chunked
1 medium white onion -- chunked
1 clove of garlic -- peeled
1 1/4 cups low sodium vegetable juice
1/4 cup red wine vinegar
1/2 teaspoon red pepper sauce, hot
1/2 teaspoon salt
1 medium plum tomato -- seeded and chopped

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In a food processor, combine the cucumber, pepper, celery, onion and garlic; pulse 8-10 times to break up. Add the vegetable juice, vinegar, pepper sauce and salt; process to a fine dice. Transfer to a container with a tight fitting lid and refrigerate at least 2 hours. Serve, sprinkled with the chopped tomato.
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Per Serving (excluding unknown items): 34 Calories; trace Fat (5.4% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Other Carbohydrates.

NOTES : My modifications: I process the veggies much more than what they list so that the soup isn't chunky at all. I also add more of the vegetable juice/vinegar/hot pepper sauce mixture per serving. (I like the soup to be red, not green.) And if I'm making a batch to eat over a week, I generally keep the red juice mixture in a separate container than the green veggies and only mix the two right before I eat it.