Lean and Green Gazpacho

An attempt to create a Lean and Green Gazpacho recipe for my MediFast diet plan, this recipe is scaled for three vegetable servings in the Green portion of the meal. "Cooking time" includes the 2 hours of chilling time for the flavors to meld a bit.

• Ready In: 2 hrs 10 mins
• Serves: 1
• Yields: 1 1.5 cup serving

Ingredients

• 1⁄2 cup tomatoes, seeded and diced
• 1⁄2 cup tomato puree
• 1⁄8 cup chili pepper, seeded and diced (Anaheim or Serrano)
• 1⁄4 cup cucumber, peeled, seeded, and diced
• 1⁄8 cup onion, peeled and diced (red or green)
• 1⁄2 teaspoon garlic (finely chopped or minced)
• 1  tablespoon vinegar, red wine
• 1  teaspoon olive oil
• 1⁄2 teaspoon  hot sauce (more or less to taste)
• 1⁄8 teaspoon basil
• 1⁄8 teaspoon dill weed
• 1⁄8 teaspoon ground pepper

Directions

1. Combine all ingredients in a food processor and blend.
2. Pour into a container with a lid and store in the refrigerator for at least two hours to allow flavors to meld.
3. Serve very cold. A small dollop of fat-free sour cream is a nice touch if your diet allows it.