Gazpacho(Low-Fat) - cooking recipe

Ingredients

1 (28 oz.) can tomatoes or 3 1/2 c. chopped fresh tomatoes
1 cucumber, peeled and diced
1 large onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic
4 1/2 c. water
3 tsp. olive oil
2 Tbsp. vinegar
salt and pepper to taste
4 dashes (1/4 tsp.) cayenne pepper

Preparation

Add all the ingredients to a blender or food processor and blend until smooth.
Refrigerate, covered, for 12 to 24 hours before serving.
Serve in chilled soup bowls.