Gazpacho

2 cans (14.5 oz each) Organic Diced Tomatoes, un-drained

1 can low-sodium vegetable or chicken broth
1 red onion, minced
1 green bell pepper, chopped
1 cucumber, peeled and chopped
1 stalk celery, chopped
1 clove garlic, minced
2 TBSP lemon juice
1/4 TSP black pepper

By using low-sodium broth, you keep your salt intake down and enjoy all the flavors of fresh vegetables. Make all the vegetables organic if possible!

In large bowl, combine all ingredients. Cover and chill several hours.
If desired puree half of soup in blender or food processor, stir into remaining half.

Makes 8-10 servings.

Scott found this on the web. And we have a another gazpacho recipe too!