This is practically an all-you-can-eat treat for any dieters. This cool, refreshing soup is best eaten in hot summer with vegetables right out of your garden or your closet grocery store. Add low-fat yogurt topping to the gazpacho for a creamy finish.

Gazpacho - Easy Mexican Recipe For Mexican Starter Dish Course

• 8 medium reip tomatoes
• 1 cucumber (peeled & seeded)
• 1 medium red onion
• 1 red capsicum (seeded)
• 1 yellow capsicum (seeded)
• 2 celery stalks
• 5 fresh jalapeno peppers (seeded & minced)
• 4 cups tomato juice
• 3 tbsp fresh lime juice
• 2 tbsp sherry vinegar or red wine vinegar
• 1 1/2 tsp salt
• low-fat plain yogurt (optional)

Image of Gazpacho

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• Cut tomatoes, cucumber, red onion, red and yellow capsicum, celery and jalapeno peppers into chunks
• Pulse them in batches in a food processor till finely chopped
• In a large bowl, combine the chopped vegetables with tomato juice, lime juice, vinegar and salt
• Stir to mix thoroughly
• Cover and refrigerate till well chilled (2 to 8 hours)
• Serve gazpacho ice cold, topped with yogurt (optional)

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