Summer Gazpacho

Delicious, low fat, high-nutrient, gluten free soup.

6 tomatoes
1 green pepper
4 green onions
1 peeled cucumber, seeds removed
handful of cilantro

Put half of the vegies into a food processor, along with half of the cilantro. Puree until smooth.

Transfer mixture (which will have a disgusting color to it) to a large glass bowl. Chop the rest of the vegies and add to the soup. Pour in about 2 cups of tomato juice until desired consistency.

Add 1 TB of salt, juice of 1 lime, fresh black pepper, 2 tablespoons red wine vinegar, dash of tobasco, one finely minced garlic clove.

Stir together and chill for the flavors to blend.

Serve topped with sliced avocado, sour cream, crab meat, shrimp or croutons if desired. Yes I know, the croutons are not gluten free naturally.