GAZPACHO - SERVES 2

• 1 16-ounce can Muir Glen organic stewed tomatoes
• 2 garlic doves, pressed
• 1 tablespoon mayonnaise pinch of cayenne pepper
• 1 teaspoon red wine vinegar salt and pepper to taste
• 1/4 cup minced scallion
• 1/4 cup diced green bell pepper
• 1/2 diced medium cucumber, peeled if waxed, seeded and diced

1. Puree half of the stewed tomatoes in a rood processor or blender with the pressed garlic, mayonnaise, cayenne, and vinegar. Add salt and pepper. Add the rest of the tomatoes and pulse on and off to blend, preserving some texture.
2. Mix the remaining vegetables together and refrigerate separately from the soup base until both are well chilled.
3. Serve the soup very cold with the chopped vegetables stirred in.
   PER SERVING: 10.5 grams carbohydrate
   

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