Source: Enlitened Kosher Cooking by Nechama Cohen

Light Letcho (Gazpacho) easy and quick to make.

Servings

1 tbsp olive oil
1 cooking spray
1 medium onions , peeled and thinly sliced
3 medium garlic cloves , peeled and finely minced
2 fresh tomatoes , chopped
4 medium zucchini , peeled and thinly sliced
2 cup kohlrabi , peeled, halved, and thinly sliced
1 cup fresh bean sprouts
0.5 cup chopped parsley (optional)
2 cup Vegetables, stir fry, pepper, frozen
1 pinch salt and pepper (to taste)
1 fresh lemon juice, per fruit (or lime)
1 Bouillon, chicken, dehydrated, packet , dissolved in 1/2 cup water (or chicken broth)
1 tbsp sweetener (sugar substitute) (optional)

1 In a non-stick pot, prepare onion and garlic the Enlitened way (see below).
2 Add tomatoes and keep stirring until soft. Add rest of the vegetables and season with salt and pepper. Add lemon juice and sugar substitute. Stir over medium heat until combined and slightly softened.
3 Steam uncovered for an additional 10-15 minutes, stirring occasionally. This helps the juices run from the vegetables and flavors to combine.
4 Add chicken broth, with just enough liquid for the mixture to have the consistency of a sauce.
5 Simmer for an additional 20 minutes, stirring and adding small amounts of liquid if needed.

To prepare onion and garlic - Heat 2 tablespoons olive oil together with cooking spray in a non-stick skillet over medium heat for a few seconds. Add onions, stir and lower heat. Cook until onions are brown, stirring occasionally. Add garlic and a few drops of water, the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.