Often described as a liquid salad, this creamy vegetarian soup is a hot-weather dish from Spain.  Low in fat and high in garden-fresh flavor, a bowl of this chunky soup makes for an easy vegetable serving. Best to serve cold with a piece of grilled fish and new PEI potatoes on the side. This recipe is compliments of Rachelle Wood Nutrition and can be found within the online weight loss program See Results.

Garden Gazpacho serves 8

3 tomatoes, peeled
1 sweet red pepper chopped
1 green pepper, chopped
1 English cucumber, peeled
2 garlic cloves, chopped
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) olive oil
3-1/2 cups low sodium vegetable cocktail
1/4 tsp hot pepper sauce
1  tsp sea salt
1 dash pepper

In food processor puree tomatoes, peppers, cucumber, garlic, vinegar and oil until smooth. Transfer to large bowl; stir in vegetable cocktail and hot pepper sauce. Refrigerate at least two or up to 12 hours. Season with salt and pepper to taste.

Traditional recipe is served with homemade croutons and green onion, but I suggest you skip that part. It makes for a fast low fat meal. Enjoy as a side dish for lunch or supper tonight.

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