Gazpacho

This summer we are on target to set records for high temperatures.  Don't know about you but when temperatures stay in the 90's for weeks the last thing we feel like doing is cooking.  That's what's great about this month's recipe-no cooking necessary!  Gazpacho is a cold soup that originated in Spain but variations can be found in almost every country and culture.It's the perfect recipe for this time of year backyard gardens and farmer's markets are full of fresh herbs & vegetables at their peak of flavor and freshness. Make ahead of time so the flavors have time to blend and you might want to double the recipe to have plenty for quick meals & snacks.  Serve with some hearty, whole wheat bread.Ingredients:6 ripe tomatoes, peeled and chopped1 large cucumber, peeled, seeded & chopped1 green bell pepper, seeded & chopped1 sweet red pepper, seeded & chopped1 red onion, peeled & chopped2 stalks chopped celery¼ cup red wine vinegar¼ cup extra virgin olive oil1 clove garlic, minced (or ¼ teaspoon garlic powder)½ - 1 teaspoon ground cumin¼ teaspoon ground red pepper flakes3 cups low-sodium vegetable juice (tomato or V-8)Salt & pepper to tasteToppings:Chopped fresh basil, cilantro, chives or parsleyCrumbled feta or shredded Parmesan cheesePreparation:

1. In a large bowl combine the fresh vegetables.
2. Using a food processor or blender, process vegetables in small batches to desired consistency (rough chop to puree
3. Combine remaining ingredients, stir and refrigerate for several hours or overnight to give time for flavors to blend

Serve in chilled bowls with the toppings of your choiceMakes 6 generous servingsNutrition Information per serving (w/1 tablespoon grated Parmesan): 116 calories, 3 gm protein, 17 gm carbohydrate, 5 gm fat (<1 gm saturated fat), <1 mg cholesterol, 2 grams fiber, 467 mg sodium