Ingredients

• 3  cups chopped red and/or partially green tomatoes (3 large)
• 2  11.5-ounce cans tomato juice (about 3 cups)
• 1/2  cup chopped tomatillo (2 medium) (optional)
• 1/2  cup chopped cucumber
• 1  large jalapeno pepper, seeded and finely chopped (see Note, page 000)
• 1/4  cup finely chopped green onion (2)
• 1  clove garlic, minced
• 1/4  cup finely snipped cilantro
• 1  tablespoon olive oil
• 1  tablespoon lime juice
• 1/4  teaspoon salt
• 1/4  teaspoon bottled hot pepper sauce
• 1  avocado, halved, seeded, peeled, and chopped (optional)
•   Lime wedges

Directions

1. In a bowl combine tomatoes, tomato juice, tomatillo (if using), cucumber, jalapeño pepper, green onion, garlic, cilantro, oil, lime juice, salt, and hot pepper sauce. Cover; chill at least 1 hour.

2. If desired, top each serving with avocado. Serve with lime wedges.

3. Makes 6 servings (6 cups)

4. Shrimp Gazpacho: Prepare as above, except before serving stir 8 ounces cooked, peeled, deveined, and chopped shrimp or 8 ounces lump crab meat into gazpacho.
Per 1 cup: 98 cal., 3 g total fat (0 g sat. fat), 74 mg chol., 483 mg sodium, 9 g carbo., 2 g dietary fiber, 10 g protein. Daily Values: 32% vit. A, 60% vit. C, 4% calcium, 11% iron. Exchanges: 1 1/2 Vegetable, 1 Very Lean Meat, 1/2 Fat