So refreshing on a hot summer day. Fill your picnic thermos with this soothing soup.
Yield: makes 5 Servings.
3 cups diced tomatoes (about 4 medium)
1 cup diced, peeled, and seeded cucumber (about 1 medium)
1 cup diced green bell pepper (about 1 medium)
1/2 cup plus 2 Tbsp chopped onion
1/3 cup sliced black olives
1 cup canned vegetable juice, like V-8 vegetable juice
3 to 4 Tbsp red wine vinegar
1-1/2 tsp crushed fresh garlic
1 tsp sugar
1 tsp chili powder
3/4 tsp dried oregano (use the milder, Greek oregano)
1/4 tsp salt
1/2 cup nonfat or light sour cream (optional)
1/2 cup plus 2 Tbsp ready-made fat-free or low-fat croutons
Place all of the vegetables and the olives in a large bowl. Stir to mix, and set aside.
Place all of the remaining soup ingredients in a medium-sized bowl; stir to mix well. Pour the vegetable juice mixture over the vegetables and toss to mix.
Transfer the vegetable mixture to a blender or food processor, and, working in batches as necessary, process for a few seconds or just until the vegetables are finely chopped. Transfer the soup to a covered container, and chill for 2 to 6 hours.
When ready to serve, place 1 cup of the gazpacho in each of 5 serving bowls. Top each serving with a rounded tablespoon of the sour cream and 2 tablespoons of the croutons, if desired, and serve immediately.