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Title: Basic Gazpacho (Serves 1)
Yield: 1

Ingredients

    1/2    cucumber; cut into chunks
      4    ripe medium tomatoes; (i use
           - roma
      1    tomatoes)
    1/2    bell pepper; cored, seeded
           -and
      1    cut into chunks
    1/4    yellow onion; cut into
           -chunks
      1    clove garlic; chopped
      3 tb wine vinegar
      1 pn oregano
      1    salt and pepper to taste

Instructions

Put everything in a blender, and puree. Refrigerate 15 minutes, or until
cold.
Variations include substituting yellow tomatoes, red bell peppers, or
balsamic vinegar, or adding a few sprigs of fresh basil.

Source:
"the low fat vegetarian recipe archive"

Per serving: 152 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 54g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat;
3 Other Carbohydrates

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