California Gazpacho - cooking recipe

Ingredients

3 medium tomatoes, peeled, seeded and diced
3 c. no-salt-added tomato juice
1/4 c. diced onion
1/4 c. diced celery
1 medium size green pepper, seeded and diced
1/4 c. sliced green onions
1 medium cucumber, chopped
3 cloves garlic, minced
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh cilantro
3 Tbsp. red wine vinegar
dash of hot sauce
1/2 tsp. salt
1/8 tsp. freshly ground pepper

Preparation

Combine all ingredients in a large bowl, stirring well.
Cover and chill 8 hours or overnight.
Ladle into soup bowls.
Yields 6 cups (53 calories per 1-cup serving).