Refreshing Gazpacho Recipes

Recipes are from the downloadable drinks cookbook:
I Hate Counting Calories! Smoothies, Fruit Juices and Other Drinks!

Fresh Gazpacho

2 cups tomato juice, preferably freshly juiced
1/2 small cucumber, peeled and chopped
1 tomato, chopped
1/2 green pepper, chopped
1 tsp. onion, minced
1 tbsp. fresh parsley leaves, minced
1 small garlic clove, minced
1 tbsp. fresh basil leaves, minced
2 tsp. red wine vinegar
1 tsp. honey
1 tbsp. lime juice
1/2 tsp. Bragg's seasoning, or sea salt to taste
dash of Tabasco sauce (optional)
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Blend all the ingredients in a blender until smooth ~ work in batches, if necessary. Serve immediately.

Green Gazpacho Soup

1/2 large green bell pepper, chopped
3 lightly packed cups romaine lettuce, chopped
1 large cucumber, peeled and chopped
1/4 cup fresh cilantro, chopped
2 cups homemade chicken broth
3 green onions, chopped
1 tbsp. cold-pressed olive oil
1 large clove garlic, chopped
2 tbsp. red wine vinegar
1/2 tsp. Bragg's seasoning, or sea salt to taste
light sour cream
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Place ingredients in a food processor and puree, working in batches, if necessary. Chill before serving.

To serve: Ladle soup in a bowl and add a dollop of sour cream in the middle.

Corn Gazpacho Soup

1 cup cooked corn kernels
2 (approx.) cups tomato juice, preferably freshly juiced
2 tbsp. chopped red onion
1/4 diced cucumber
1 tomato, diced
1/4 cup diced red bell pepper
1 clove garlic, finely chopped
1 teaspoon lemon juice
1/2 tsp. Worcestershire sauce
2 tbsp. fresh parsley, chopped
1 tablespoon cold-pressed olive oil
1 tbsp. fresh basil, chopped
salt and pepper to taste
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In a blender, combine tomato juice, onion, bell pepper, tomato, cucumber, garlic, parsley and basil. Blend on high until pureed. Pour the contents of the blender into a glass bowl and stir in the remaining ingredients. Cover tightly and chill at least 4 hours. Serve chilled.

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