The Best Gazpacho

Ingredients
	3 medium-size ripe tomatoes (about 2 pounds), seeded and cut into chunks
	1 large cucumber, peeled, cut in half lengthwise, seeded, and cut into 1-inch pieces
	1 medium-size red bell pepper, seeded and cut into 1-inch pieces
	1 scallion, white and green parts, cut into 1-inch pieces
	1 small clove garlic
	1 tablespoon red wine vinegar
	1/2 cup tomato juice
	Salt
	freshly ground black pepper
Preparation
	Combine the tomatoes, cucumber, bell pepper, scallion, and garlic in a food processor or blender and process until smooth. Add the vinegar and tomato juice and continue processing until thoroughly combined with the vegetable puree. Transfer the soup to a bowl and season with salt and pepper to taste. Refrigerate until thoroughly chilled. Check the seasonings before serving. Serve in chilled bowls.
Yield	Makes 6 servings
Estimated time (minutes)	Total Time: 60

Nutrition Facts Serving Size Number of Servings 6 Calories 25 Calories from Fat 5

Amount per Serving % Daily Value Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 110 mg 5% Vitamin A 25% Vitamin C 85%

Amount per Serving % Daily Value Total Carbohydrate 6 g 2% Dietary Fiber 2 g 8% Sugars 4 g Protein 1 g Calcium 0% Iron 2%