Summer Gazpacho, as prepared by Amber Groeling of Hy-Vee:
4 fresh tomatoes
1 cup tomato juice
1 cucumber, peeled, seeded and chopped
1 bell pepper (any color works)
½ cup chopped red onion
1 small jalapeño, seeded & chopped
1 lime, juiced
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons red or white wine vinegar
Salt and pepper to taste and add fresh basil as a garnish, if you like!
1. Mix all of the ingredients in a large bowl.
2. Place 1 ½ cups of the mixture in a blender and puree for 15 seconds. Return pureed mixture to bowl.
3. Cover and refrigerate for 2 hours or overnight. The flavor develops as it chills.
(Nutrition Facts per cup: 65 calories, 10 grams of carbohydrate, 2 grams of fiber, 2 grams of fat, 300 mg sodium, 450 mg potassium, 2 grams of protein.)