Best-ever Gazpacho - 2 Ww Points

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 2 tomatoes, ripe, coarsely chopped
• 1 green bell pepper, seeded and coarsely chopped
• 1/4 seedless cucumber, cut into chunks
• 1 small red onion, coarsely chopped
• 2 slices bread, rustic, torn into pieces (about 1 cup)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups tomato juice
• 1 (14 1/2 ounce) can vegetable broth
• 1/4 cup fresh lemon juice
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. combine in a small bowl; cover and set aside in the fridge.
• 2 put the remaining tomato, bell pepper, cucumber and red onion in a food processor. add the bread, oil, and garlic; pulse until a very coarse puree.
• 3 transfer the mixture to a large bowl; stir in the remaining ingredients. cover and refrigerate until well chilled, at least 2 hours or up to 2 days. ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables.