Basil Gazpacho

Source: dLife

This easy gazpacho is loaded with summer's best vegetables!

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	60
Total Carbs	10.7g
Dietary Fiber	2.4g
Sugars	6.5g
Total Fat	0.3g
Saturated Fat	0g
Unsaturated Fat	0.3g
Potassium	111.1mg
Protein	2.3g
Sodium	118.2mg
Dietary Exchanges 2 Vegetable
See the Detailed Nutritional Analysis
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28 oz canned unsalted diced tomatoes , save juice from can (or 6 very ripe medium tomatoes, diced)
1.5 cup Cucumber, with skin, fresh, slices , finely chopped
0.5 cup scallions, chopped , finely
0.33 cup chopped red bell peppers , finely diced (or yellow)
0.25 cup fresh basil , chopped
2 tbsp red wine vinegar
1 tsp worcestershire sauce
1 medium garlic cloves , minced
0.5 tsp black pepper , freshly ground
1 pinch salt

1 Combine all ingredients in a large bowl. Stir well to break up tomatoes. Cover and refrigerate until completely chilled (at least 4 hours).
2 Stir before serving.

This soup can be made year round, but is particulary great with vegetables and spices from your summer garden.