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Title: Spicy Gazpacho
Yield: 6

Ingredients

      1    cucumber; peeled
      1    seeded and chunked
      1    green bell pepper; seeded
           -and chunked
      2    celery stalks; chunked
      1    white onion; chunked
      1    garlic clove; peeled
  1 1/4 c  low-sodium vegetable juice
    1/4 c  red-wine vinegar
    1/2 ts hot red pepper sauce
    1/2 ts salt
      1    plum tomato; seeded and
           -chopped

Instructions

Makes 6 servings

This is a very chunky gazpacho, filled with bits of vegetables. If you
prefer
a smoother consistency, process for a longer time in the food processor.
Different hot sauces will produce different results. For example, red
pepper
sauce is a bit hotter; green pepper sauce, made from jalapeno peppers, is
somewhat mellower. For a milder soup, omit the hot sauce entirely and use a
spicy vegetable juice.

1. In a food processor, combine the cucumber, pepper, celery, onion and
garlic; pulse 8-10 times to break up. Add the vegetable juice, vinegar,
pepper
sauce and salt; process to a fine dice. Transfer to a nonreactive bowl and
refrigerate, tightly covered, at least 2 hours.

2. Serve, sprinkled with the tomato.

Per serving: 24 Calories (kcal); trace Total Fat; (6% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: Dieting with the Duchess, by Sarah The Duchess of York & WW

Converted by MM_Buster v2.0n.

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