by Starr Rathburn

Created on: May 21, 2009   Last Updated: July 19, 2009

Get out of the kitchen fast: a healthy no-cook recipe.

GAZPACHO: a refreshing and delicious chilled tomato and cucumber soup that gives you a healthy meal with a minimum of preparation.

Who wants to cook over a hot stove in summertime? Most working women will answer, "Not me!" However, we also want nutritious, healthful meals in our diet. One way to satisfy these conditions is to create a chilled soup for lunch on a hot summer Saturday. Chilled fresh vegetable soup comes as a surprise to many people, but it is a common meal in the hot regions of Spain and South America. You don't have to be an adventurous eater to enjoy gazpacho. It's like being able to eat an extra-veggie-packed V - 8 juice with a spoon. This recipe serves four with only 130 calories each.

Prep: 30 minutes plus 1 hour refrigeration.

YOU WILL NEED:

1 1/2 cups tomato juice

2 chopped tomatoes

1/2 cup chopped cucumber

1/2 cup red or yellow pepper

1/2 cup chopped sweet onion (Vidalia)

1 Tbsp dried parsley

1/8 tsp celery seed (optional)

2 Tbsp bottled lemon juice

1 Tbsp olive oil

1 or 2 cloves garlic, as desired

few drops hot sauce, as desired

garnishes: 1/2 cup each of chopped cucumber, onion, and tomato

a blender, food processor, or "The Magic Bullet"

METHOD

Place all ingredients except garnishes into blender container. Cover and blend 30 seconds or until smooth. Pour into a large bowl, cover and chill for 1 to 3 hours.

About 20 to 30 minutes before serving, place 4 soup bowls into fridge. To serve, place garnishes into chilled bowls and ladle soup over all. Serve with crusty French bread. (If you're in a hurry and have to serve in less than an hour, you can add an ice cube to the soup before serving.) Refrigerate any leftovers for not more than two days.

OTHER OPTIONS:

Gazpacho converts easily if you don't have specific ingredients as called for. For example:

Instead of tomato juice, use V-8 brand juice

Instead of Vidalia onion, use 1 small yellow onion OR 4 chopped green onions with tops

Instead of red pepper, use 1/2 cup frozen pepper "stir-fry" combination mix

Instead of lemon juice, use red wine OR apple cider vinegar

Instead of olive oil, use canola OR salad oil

Instead of parsley, use basil, oregano, OR Italian seasoning

Instead of fresh tomato, use 2 cans of diced tomatoes, OR an 8 - oz jar of salsa plus a 10 - oz can diced tomatoes. (But fresh tomatoes give a much better result!)

Instead of French bread, use croutons to top the Gazpacho.

Salt or celery salt can be added, but there is enough natural sodium and flavor in this dish that extra salt really isn't needed. Leftover gazpacho makes an excellent quick snack for the next day. Just pull it out of the refrigerator and drink! You can also bring leftovers to work. All you need is a thermos. No microwave required, and you'll have a satisfying cool lunch with no waiting. You can feel good when you choose gazpacho because it is a low-fat, no cholesterol alternative to fast food.

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