Traditional Gazpacho from Susan Levy and Well-Fed Heart

1 large cucumber, peeled, seeded and chopped

1  medium onion, chopped (approx 1 cup)

1  red bell pepper, chopped

1   garlic clove, minced

2   Tbsp chopped fresh herbs such  as basil, thyme, oregano or parsley

¼ tsp smoked paprika

¼ tsp black pepper

2  cups canned low-sodium tomato juice

Place first 8 ingredients in food processor and puree until the texture of chunky salsa is achieved.

1. Add tomato juice and pulse once or twice to blend.
2. Ladle soup into bowls and serve.

Per serving: 198 calories, 14g carbohydrate, 4g fat, 1g sat fat, 1g mono fat, 47mg cholesterol, 3g fiber, 142mg sodium, 2g protein

For a fun way to serve, ladle into martini glasses