Gazpacho

SERVES 4
Ingredients

6 small ripe tomatoes, peeled and seeded, plus 2 cups low-sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained)
1 cucumber, peeled and seeded
1 small red onion, finely chopped
1 bell pepper (red or green), finely chopped
3 stalks celery, chopped
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
1 teaspoon garlic, minced from jar (or 1 clove chopped)
2 green onions, finely sliced
1/4 cup red wine vinegar
Juice of 1 lemon
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning (salt free/low-sodium)
1/2 teaspoon red pepper flakes (optional)

Preparation

1. Add all ingredients to a blender or food processor and blend until well mixed but slightly chunky.
2. Chill up to 2 hours or overnight before serving.
3. Serve as a chilled soup or as a dip for low-sodium, whole wheat crackers or tortilla chips made with liquid oil and no hydrogenated fat or tropical oils, such as palm or coconut oil.