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Summer Gazpacho Soup

Kitchen Tip: When tomatoes are in season, buy in large quantities and freeze them whole, sliced, chopped or pureed.

Summer Gazpacho Soup

Ingredients:
6 large tomatoes 3 Tbsp. red wine vinegar
1 large cucumber, peeled, seeded and finely diced 2 Tbsp. olive oil
1 large green bell pepper, finely chopped Juice of 1/2 lemon
1 medium-sized red onion, minced Tabasco sauce (to taste)
2 to 3 Tbsp. fresh parsley, chopped (to taste)
2 Tbsp. fresh basil, chopped or 2 tsp. dried basil
Salt and fresh ground pepper to taste

Directions:
Chop half of the tomatoes coarsely and puree the other half in a food processor or blender. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes. Cover and refrigerate for several hours. Serve chilled. Garnish with herbed croutons if desired. Makes six servings.

Nutritional information per serving: Calories 99, Fat 5g, Cholesterol 0mg, Fiber 3g, Sodium 20mg.
Adapted from: http://www.fruitsandveggiesmatter.gov/month/tomato.html

Funded by the U.S. Department of Agriculture Food Stamp Program, an equal opportunity provider and employer through the California Nutrition Network. For information about the Food Stamp Program in California, please call 1-877-847-3663.


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