Ten Minute Gazpacho

Served cold, this soup is quick to fix and very healthy!

Yield: Serves 4

Ingredients

2 cups tomato juice

2 garlic cloves, chopped

2 teaspoons olive oil

2 tablespoons bread crumbs

1/2 tablespoon white wine vinegar

salt to taste

pepper to taste

1/4 cup seeded and diced cucumber

1/4 cup finely diced green bell pepper

1 plum tomato, seeded and finely diced

1/4 cup red onion, finely diced

1/4 cup zucchini, finely diced (optional)

1 hard boiled egg white, finely chopped (optional)

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Nutrition Facts

Yield: Serves 4

Approximate Nutrient Content per serving:

Calories: 70

Calories From Fat: 27

Total Fat: 3g

Saturated Fat: <1g

Sodium: 97mg

Total Carbohydrates: 10g

Dietary Fiber: 1g

Protein: 2g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Place the tomato juice, garlic and olive oil in a blender and process until the garlic is pureed. Add the bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, from 2 hours to overnight.

When ready to serve, check the seasoning and adjust if necessary. Divide the soup among 4 serving bowls. Add 1 tablespoon each of the diced cucumber, pepper, tomato and onion, plus the zucchini and egg white if desired. (Or instead, add the diced vegetables to the juice mixture before serving.)

Source: American Institute for Cancer Research

Please note that some ingredients and brands may not be available in every store.