Gazpacho

1/2 cucumber, chopped
1 scallion, chopped
2 stalks celery chopped
1/2 green pepper, chopped
1 clove garlic, pressed
2 tomatoes (medium), skinned
3 cup low sodium tomato juice (or just add more fresh tomatoes if your garden
is overflowing)
1 zucchini (small), chopped
1/2 tsp basil
1/2 tsp oregano
salt and pepper to taste

Combine all but juice in a blender or food processor and process until
liquified. Add tomato juice and blend well. Chill 1 hour.

Yield: 4 servings.

Nutrition information per serving:
calories, 65; fat, <1 g; carbohydrate 15 g; fiber 4 g

Jenn B aka Mom2Sam and Tiny

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