Classic Gazpacho

• 2 cups coarsely chopped ripe tomatoes
• 2/3 large cucumber, peeled and cut into chunks
• 2/3 large green or red bell pepper, cut into chunks
• 2 scallions, green parts only, cut into several pieces
• Handful of parsley sprigs
• 1 to 2 tablespoons chopped fresh dill
• 3 cups salt-free tomato juice, or as needed
• 1/3 large cucumber, peeled and finely diced
• 1/3 large green or red bell pepper, finely diced
• 2 ripe tomatoes, finely diced
• 1 large carrot, peeled and finely diced
• Juice of 1/2 to 1 lemon, to taste
• 2 teaspoons chili powder, or to taste
• Dried hot red pepper flakes or hot sauce to taste, optional
• Salt and freshly ground pepper to taste

1. Place all the ingredients for the base in a food processor.
2. Puree until fairly smooth.
3. Transfer the puree to a serving container.
4. Stir in enough tomato juice to give the soup a slightly thick consistency.
5. Stir in the remaining ingredients, using red pepper flakes if youd like a spicier soup.
6. Cover and refrigerate for at least an hour before serving.
7. Per serving:
8. Calories: 68
9. Total fat: 1g
10. Protein: 3g
11. Fiber: 4g
12. Carbohydrate: 16g
13. Cholesterol: 0mg
14. Sodium: 35mg

tomatoes, cucumber, green, scallions, handful of parsley sprigs, dill, salt, cucumber, green, tomatoes, carrot, lemon, chili powder, hot red pepper, salt

Taken from www.epicurious.com/recipes/food/views/classic-gazpacho-378984 (may not work)