Garden Gazpacho - cooking recipe

Ingredients

2 large ripe tomatoes, peeled, seeded and cut into chunks (1 1/4 lb.)
1 2/3 c. (15 oz. container) Contadina refrigerated light garden vegetable sauce
1 1/2 c. water
1 Tbsp. red wine vinegar
1/2 tsp. dried oregano
1 1/2 tsp. hot sauce
1/2 c. finely chopped cucumber
1/2 c. finely chopped green pepper
1/2 c. commercial croutons

Preparation

Position knife blade in food processor bowl; add tomatoes and pulse 10 to 15 times or until finely chopped.
Combine tomatoes, sauce and next 6 ingredients in a large glass container; cover and refrigerate 4 hours.
Top each serving equally with croutons and serve immediately.
Yield: 4 servings (105 calories, 9 from fat, per 1 1/4 cup serving).