Roasted Pepper Gazpacho

Ingredients:

• 1 (12 oz.) jar roasted red peppers, drained and roughly chopped
• 1 (12 oz.) jar roasted yellow peppers, drained and roughly chopped
• 1 (14 1/2 oz.) can diced tomatoes
• 2 cucumbers, peeled, seeded and  roughly chopped
• 1 small red onion, roughly chopped
• 1 small jalapeno, seeded and roughly chopped
• 3 garlic cloves, roughly chopped
• 2 cups low-sodium tomato juice
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 10 (3/4-Cup) Servings

1. Pulse red and yellow peppers, tomatoes, cucumbers, onion, jalapeno, and garlic in a food processor until mixture is still slightly chunky. Add tomato juice, oil, vinegar, salt and pepper; pulse until just combined.
2. Transfer gazpacho  to a large bowl, cover and refrigerate for at least 2 hours or overnight. Serve chilled.

WW POINTS VALUE: 2 pts per serving

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It's that time of year when summer is here and sometimes it's too hot to cook but you want something cool to satisfy you. This treat is for you. It's a cool treat with a little bit of heat from the peppers to spice things up. This dish is the perfect appetizer, snack, lunch or light  dinner during the summer season and it's the perfect dish for a backyard B-B-Q.