Easy Healthy Gazpacho Soup - cooking recipe

Ingredients

1 cucumber
1 medium zucchini
1 medium yellow squash
1 onion
1 (16 ounce) can chopped low-sodium tomatoes
1 quart low-sodium tomato juice
1 -2 tablespoon cilantro, chopped
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
parsley (garnish) (optional) or cilantro (garnish) (optional)

Preparation

Chop vegetables into bite-sized pieces.
In a large bowl mix chopped canned tomatoes, tomato juice, 1-2 tablespoons cilantro, olive oil, and vinegar.
Add all chopped vegetables and mix well.
Refrigerate overnight or at least 2 hours.
Serve with or without optional parsley or cilantro garnishes.