Garden Gazpacho

I love Gazpacho. In EVERY form it come in. But there is nothing like this wonderful chilled soup on a hot summer day made from vegetables fresh from your garden.  To try to make this soup a little lower in WW points, I've omitted the olive oil found in most versions of this dish.

Garden Gazpacho

Ingredients 

• 2 large fresh tomatoes, sliced and seeded 
• 10 grape tomatoes, halved
• 1 large cucumber, peeled, quartered, and seeded
• 1 large orange bell pepper, quartered and seeded
• 1⁄2 medium red onion, peeled and quartered
• 28 fl oz V8 100% Vegetable Juice, Low Sodium
• 1⁄3 cup(s)red wine vinegar
• 1 Tbsp minced garlic
• 1⁄2 cup cilantro, chopped (1/4 cup reserved)
• 1 1⁄2 tsp kosher salt
• 1 tsp black pepper
• 1⁄8 tsp hot pepper sauce (couple of drops) 

Instructions 

1. Pulse each vegetables individually in a food processor until desired consistency. 
2. Gently mix all processed vegetables and all remaining ingredients (except 1/4 cup reserved cilantro) in a bowl just until combined. 
3. Chill in refrigerator no less than 2 hours to let flavors mingle.
4. Serve garnished with reserved cilantro on top.
5. Serving size = 1 cup. Approx. 6 servings.

Photo courtesy of familyfoodonthetable.com