One green pepper
One yellow onion
28-oz. can diced or crushed tomatoes
46-oz. can V8 or tomato juice
16-oz. jar Pace Picante salsa (mild, medium, or hot)
Lemon or orange juice
Chopped, crushed or minced garlic
Salt and pepper
One avocado (optional)
Peel cucumber, cut in half lengthwise, remove seeds, and slice. Peel and cut onion into large pieces. Cut green pepper into quarters and remove seeds and pith.
Put the cucumber, onion, green pepper, and the diced or crushed tomatoes into a blender or food processor. Add as much salsa as you want -- the more you add, the spicier the gazpacho will be. (Doh!) Add a few squirts of lemon juice or a splash of orange juice, a spoonful or two of garlic, and salt and pepper to taste. Add about half of the V8 or tomato juice and blend to the desired degree of smoothness. Add more juice if the gazpacho is too thick.
Refrigerate for a few hours before serving. You want the gazpacho to be cool enough to be refreshing, but not too cold. Topping the gazpacho with a slice or two of avocado is a nice finishing touch.
This is a summertime favorite of mine -- a delicious and healthy way to add a couple of servings of vegetables to your diet. (It is 100% fat-free. If sodium is an issue for you, use low-sodium V8 or tomato juice and don't add any salt.)