GAZPACHO

1 medium cucumber, peeled and quartered into chunks

1 medium bell pepper, seeded and quartered
1 yellow onion, quartered
2 to 3 sprigs of fresh parsley, chopped
1 garlic clove, minced
6 ripe medium red tomatoes, quartered
1 cup tomato juice
3 tbsp extra-virgin olive oil
2 tbsp white vinegar
1 tsp salt
up to 1/4 tsp fresh ground black pepper
1 dash of Tabasco sauce

Place the cucumber, bell pepper, and onion in a food processor bowl; process at low speed, until chopped fairly small. Add the tomatoes and process at low speed until chopped. Pour the chopped veggies into a large bowl. Add the chopped parsley, minced garlic, salt and pepper and stir to combine. In a small bowl combine the tomato juice, olive oil, vinegar, and Tabasco sauce until mixed together well. Pour over the vegetables; stir to mix, cover and chill for several hours. You can top with whole-grain croutons, if desired.

Note: File photo