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Gazpacho 2

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1 Point / Serving


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 c 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

1. Combine all but juice in a blender or food processor and process until liquified. 2. Add tomato juice and blend well. 3. Chill 1 hour.

Yield: 4 servings.

Nutrition information per serving:

calories, 65;

 fat, <1 g;

carbohydrate 15 g; fiber 4 g

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