Gazpacho*

2 pounds Roma or yellow tomatoes, seeded or your choice of other vine ripened tomatoes
1 English cucumber, peeled and seeded
1 yellow bell pepper, seeded and stem removed
1 red bell pepper, seeded and stem removed
1 red onion
1 clove garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon Worchestershire sauce
dash hot pepper sauce or to taste
12 ounces low sodium vegetable juice, such as V8
1/4 cup cilantro
*Meets Cardiac Rehab guidelines.

Divide all of the vegetables in half except the garlic. Put one half of the vegetables, including the garlic, vinegar, olive oil, honey, Worcestershire sauce, hot pepper sauce, and vegetable juice into a blender and process until smooth. Do this in two batches, if necessary. Pour pureed vegetables into a large bowl.
Finely chop remaining vegetables and cilantro and stir into blended ingredients in the bowl.
Taste and season with additional salt and hot sauce as desired. Serve chilled.

Nutrition Information