Source: The following recipe from The Best-Kept Secrets of Healthy Cooking, by Sandra Woodruff, RD (©2000 by Sandra Woodruff), was contributed by Marilyn Helton.

A delicious cool summer soup.

Servings

4 medium tomatoes , diced
1 medium cucumber , diced, peeled, and seeded
1 cup chopped green bell peppers , diced
10 tbsp fresh chopped onion
0.33 cup canned black olives , sliced
1 cup vegetable juice, low sodium
3 tbsp red wine vinegar (up to 4 tbsp)
1.5 tsp crushed garlic
1 tsp sugar
1 tsp chili powder
0.75 tsp ground oregano (use the milder, Greek oregano)
0.25 tsp salt
0.5 cup Sour Cream, nonfat (optional)
10 tbsp plain croutons

1 Place all of the vegetables and the olives in a large bowl. Stir to mix, and set aside.
2 Place all of the remaining soup ingredients in a medium sized bowl, stir to mix well.
3 Pour the vegetable juice mixture over the vegetables and toss to mix.
4 Transfer the vegetable mixture to a blender or food processor, and, working in batches as necessary, process for a few seconds or just until the vegetables are finely chopped.
5 Transfer the soup to a covered container, and chill for 2 to 6 hours.
6 When ready to serve, place 1 cup of the gazpacho in each of 5 serving bowls.
7 Top each serving with a rounded tablespoon of the sour cream and 2 tablespoons of the croutons, if desired, and serve immediately. Makes 5 Servings.