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

4.0
4 each  medium tomatoes 1.0
1 each  medium cucumber 1.0
1 cup  chopped green bell peppers 10.0
10 tbsp  fresh chopped onion 0.3333
0.3333 cup  canned black olives 1.0
1 cup  vegetable juice, low sodium 3.0
3 tbsp  red wine vinegar 1.5
1 1/2 tsp  crushed garlic 1.0
1 tsp  sugar 1.0
1 tsp  chili powder 0.75
0 3/4 tsp  ground oregano 0.25
0 1/4 tsp  salt 0.5
0 1/2 cup  Sour Cream, nonfat 10.0
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.