Gazpacho Soup

• 3 cups Tomatoes, Chopped
• 1 Tablespoon Dried Onion Flakes
• 1/4 cups Vegetable Broth
• 2 cups Cucumber, Peeled And Diced
• 2 stalks Celery, Diced
• 1/2 whole Green Bell Pepper, Seeded And Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 3 sprigs Green Onion, Sliced
• 2 Tablespoons Extra Virgin Olive Oil
• 1- 1/2 teaspoon Lemon Juice (up To 2 Tsps)
• 4 teaspoons Bragg Liquid Aminos, Or Lite Soy Sauce
• 1- 1/2 teaspoon Dill Weed
• 1- 1/2 teaspoon Herb Seasoning

1. Place 1 1/2 cup of the tomatoes as well as the onion flakes, and soup stock in food processor or blender and puree.
2. Place in large bowl.
3. Add remaining vegetables and other ingredients and stir well.
4. Cover and chill.
5. Do not heat this soup is served cold.
6. Garnish each bowl with a few parsley flakes, if desired.

tomatoes, onion, vegetable broth, cucumber, stalks celery, green bell pepper, red bell pepper, green onion, olive oil, lemon juice, bragg liquid, dill

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/gazpacho-soup/ (may not work)