Ten-Minute Gazpacho

Ingredients

• 2 cups tomato juice, preferably reduced-sodium
• 2 garlic cloves, chopped
• 2 tsp. olive oil
• 2 Tbsp. bread crumbs
• 1/2 Tbsp. white wine vinegar
• Salt and freshly ground black pepper, to taste
• 1/4 cup seeded and diced cucumber
• 1/4 cup finely diced green bell pepper
• 1 plum tomato, seeded and finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup zucchini, finely diced (optional)
• 1 hard boiled egg white, finely chopped (optional)

Directions

1. In a blender, purée tomato juice, garlic and olive oil.
2. Add bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper.
3. Pour into a covered container and chill well, from 2 hours to overnight.
4. When ready to serve, adjust seasonings if necessary.
5. Divide soup among 4 serving bowls.
6. Add 1 Tbsp. each of diced cucumber, pepper, tomato and onion, plus zucchini and egg white if desired. (Or add diced vegetables to juice mixture before serving.)

Recipe Yield: Makes 4 servings.