Garlic Gazpacho

Cooking Light, June 1995, page 117

Makes 6 Servings

1 cup coarsely chopped yellow bell pepper

1 cup coarsely chopped cucumber, peeled/seeded

¼ cup sherry vinegar

1 teaspoon olive oil

½ teaspoon salt

½ teaspoon pepper

1/8 teaspoon ground red pepper

2 ¼ pounds tomatoes, halved

6 cloves garlic

4 ice cubes

Place all ingredients in a food processor or blender, and process until smooth. Pour into large bowl, cover and chill.

Serving size = 1 cup

50.9 Calories

1.3 Fat

1.8 Protein

10.1 Carbohydrate

0 Cholesterol

193 Sodium