summer is no time for soup... or is it?

On a hot day, there's nothing better than cold soup. Ok, so it doesn't sound too appetizing when I put it like that. The soup is a chilled tomato soup, gazpacho, and it's completely vegan, fat free, and as far as I can tell, about 100-120 calories per serving. Watch out for the sodium though - it can be quite high if you don't use the "no salt" added varieties of the ingredients. It's unclear where this soup originated, some sources say Spain, others indicate an Arabic origin. But whatever the case, it's a refreshing summer time dinner, that can be a very simple preparation for your family or a simply elegant preparation for a crowd. Feel free to modify this to your own tastes and your own likes.

Gazpacho Recipe
Prep Time: 10 Minutes
Cook Time: 0 Minutes
Chill Time: 60 Minutes
Total Time: 70 Minutes

2 cans diced tomatoes (15 oz cans)
2 cans tomato sauce (15 oz cans)
1 can filled with water
1 medium cucumber, peeled and seeds removed
½ Vidalia onion
¼ cup red wine vinegar
Juice from 1 lemon
2 garlic cloves
2 tbsp chopped parsley (flakes ok too)
1 tbsp chopped basil (flakes ok too)
1 can slice mushrooms – optional
½ Serrano pepper
Salt and pepper to taste

In a blender, put 1 can of diced tomatoes, 2 cans tomato sauce, 1 can water, 1/2 of the cucumber cut up, cut up onion, red wine vinegar, lemon juice, parsley, basil and pepper. Blend on high until pureed. Pour into large bowl.

Add 1 can diced tomatoes, rest of the diced cucumber and mushrooms.

Chill at least 1 hr before serving.

*yum*