Gazpacho

• 6 cups peeled and chopped tomatoes (8 to 9 medium) or canned no-salt-added Italian plum tomatoes
• 1 medium onion, coarsely chopped (about 1/2 cup)
• 1/2 cup green bell pepper, coarsely chopped
• 1/2 cup cucumber (peeled if outer skin is tough), coarsely chopped
• 1 medium clove garlic, minced, or 1/2 tsp. bottled minced garlic
• 2 cups no-salt-added tomato juice
• 1/4 cup red wine vinegar
• 1/2 tsp. sugar
• 1/2 tsp. ground cumin (optional)
• 1/8 to 1/4 tsp. pepper

In a food processor or blender, puree tomatoes, onion, bell pepper, cucumber and garlic in batches. Pour each batch into a large bowl. Add tomato juice, vinegar, sugar, cumin and pepper, stirring well. Cover and refrigerate for at least 30 minutes. Ladle into serving bowls. Sprinkle with croutons and garnish with additional finely chopped cucumber, tomato, pepper and onion if desired.

Makes 7 servings. Per serving: 59 calories, 1 g total fat 0 mg cholesterol, 22 mg sodium, 13 g carbohydrates, 3 g fiber, 2 g protein

Recipe adapted with permission from American Heart Association One-Dish Meals, copyright © 2003