Heirloom Tomato Gazpacho

Ingredients:

• 2 lbs. heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato
•  for garnish
• 1 garlic clove, roughly chopped
• 1 large cucumber, peeled and roughly chopped
• 1 medium green bell pepper, roughly chopped
• 1/3 cup parsley leaves
• 1/2 small red onion, roughly chopped
• 1 small jalapeno, seeded and roughly chopped
• 1 cup ice cubes
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp salt (optional)

 Makes 4 (1 1/2 Cup) Servings

1.  In a blender, combine 2 lbs. tomatoes and garlic; puree until smooth. Transfer to a large bowl.
2. In the blender, combine the cucumber, bell pepper, parsley, onion, jalapeno and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture. Stir in oil, vinegar and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
3. Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was such a hot day and I did not want to cook. My mom told me she loved Gazpacho; so I looked for a good gazpacho recipe and I came across this recipe. Tomatoes are very ripe this time of year as are other vegetables. This was such a delicious treat for lunch; I could taste all the vegetables and herbs in this gazpacho. This soup goes perfect with a sandwich and/or salad. You can even top this gazpacho with shredded cheese if you'd like.