In a food
processor or blender, purée the onion, cucumber, bell pepper, garlic, and 1 cup
of the tomato juice.
a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil,
salt, and red pepper. Prepare the gazpacho a day in advance and refrigerate.
Optional: garnish each
serving with a dollop or swirl of fat-free or reduced-fat sour cream and
additional chopped onion, cucumber, and pepper.
Makes 8 Servings. Serving size: 1 cup
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