Gazpacho Yield: 6 servings Serving size: 1 cup Ingredients: 4 cups tomato juice (For less sodium, use low-sodium tomato juice) ½ medium onion, peeled and coarsely chopped 1 small green pepper, peeled, cored, seeded, and coarsely chopped 1 small cucumber, peeled, pared, seeded, and coarsely chopped ½ teaspoon Worcestershire sauce 1 clove garlic, minced 1 drop hot pepper sauce 1/8 teaspoon cayenne pepper ¼ teaspoon black pepper 2 tablespoon olive oil 1 large tomato, finely diced 2 tablespoons minced chives or scallion tops 1 lemon, cut into 6 wedges Directions: 1. Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges into the blender. 2. Purée. 3. Slowly add the remaining 2 cups of tomato juice to puréed mixture. Add diced tomato. Chill. 4. Serve icy cold in individual bowls garnished with minced chives and lemon wedges. Nutrition Facts: Calories: 87; Total fat: 5 g; Saturated fat: less than 1 g ; Cholesterol: 0 mg; Sodium: 593 mg Source: A Healthier You, Centers for Disease Control and Prevention Cornell Cooperative Extension in Fulton & Montgomery Counties provides equal program and employment opportunities.