Summer Garden Gazpacho

2 cups Peeled and diced (1/4″) cucumber
2 cups Diced (1/4″) red bell pepper
2 cups Diced (1/4″) ripe red tomato
1/2 cup Diced (1/4″) red onion
2 cups Tomato juice
1/2 cup Red-wine vinegar
1/3 cup Extra-virgin olive oil
2 dashes Tobasco sauce
To taste Salt
To taste Black pepper

Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.

Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine.

Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

Serves 8

Nutritional information per serving: 110 calories, 8g carbs, 2g protein, 8g fat, 0mg cholesterol

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