Gazpacho

Summer shines through the fresh flavors of vegetables and herbs in this chilled soup.

Ingredients
1 cup finely chopped red onion
2 cups seeded and finely chopped cucumber
1 cup seeded and finely diced green bell pepper
1 cup seeded and finely chopped red bell pepper
1 28-ounce can tomato puree
3 cloves freshly minced garlic
¼ cup rice wine vinegar
¼ fresh jalapeno pepper, minced
½ teaspoon freshly ground black pepper
¼ cup dry red wine or balsamic vinegar
¼ cup water
3 teaspoons fresh lime juice
3 tablespoons fresh lemon juice
1 cup finely chopped fresh cilantro

Directions

Combine all ingredients in a large container and chill for at least 20 minutes. This cold soup can be refrigerated in an airtight container for up to five days. Serve chilled.

Serves 8

(From The New Detox Diet by Daniella Chace, MS, CN and Elson M. Haas, MD, Celestial Arts, 2004)

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