Lite Gazpacho
By Mary McDougall
This is a not-so-spicy cold tomato soup that even my grandchildren enjoy. I usually have a batch of this in my refrigerator all summer for a refreshing snack or light meal. Since it is blended, it can just be poured into a cup or glass and enjoyed as a hearty drink. This will keep about a week in the refrigerator.
Serves: 10-12
Prep Time: 0 min
Cook Time: 15 min
Ingredients
Directions
1 Prepare all the vegetables by cutting them into chunks. Pour some of the tomato juice into a blender jar and add a few of the vegetables, along with the tomatoes and chilies. Process until well blended. Pour into a large storage container. Repeat until all juice and vegetables have been used. Mix well in container, cover and chill until serving time.
Hints: For a heartier soup, add some finely chopped vegetables (such as cucumbers, tomatoes, onions, bell pepper or celery) or corn kernels and/or beans to the soup when serving. Either put these items in the bowl before adding the soup, or after the soup is in the bowl place a spoonful into the center of the bowl.
