Gazpacho

Elizabeth Powell

Makes 6 Servings

4 cups red tomatoes, chopped

1 cup cucumber, chopped

1 cup large bell peppers, chopped

½ cup onion, chopped

1 clove garlic

1 cup bread crumbs

¼ cup olive oil

1 tablespoon balsamic vinegar

½ teaspoon salt

¼ teaspoon white pepper

Puree vegetables in blender or food processor, Press through sieve to remove seeds. Puree bread crumbs with olive oil and vinegar. Blend into vegetable puree and season with salt and pepper.

Chill well.

193.1 Calories

10.7 Fat

3.7 Protein

22.3 Carbohydrate

0 Cholesterol

346 Sodium