When I saw the fresh summer vegetables at the market, a simple Gazpacho dinner came to mind. This classic chilled soup can be blended until silky smooth or left chunky for more texture. I prefer the chunky version because it's hearty enough to serve as a satisfying vegetarian dinner.

Simply chop the vegetables into small pieces, a task that takes just a few minutes, then stir everything together. With no cooking required, this refreshing summer meal is ready in minutes.

HELPFUL HINTS:

Any type of onion can be used.

If a food processor or blender is not available, press the ingredients through a strainer.

The soup can be made a day or two in advance.

COUNTDOWN:

Prepare all ingredients.

Make the gazpacho.

SHOPPING LIST:

To buy: one bottle low-sodium tomato juice, 2 large tomatoes, 1 red onion, 1 cucumber, 1 green bell pepper, 1 can reduced sodium canned great northern beans, 1 small Haas avocado, 1 bunch fresh basil 1 bottle balsamic vinegar, 1 carton sour cream, 1 container croutons

Stapes: olive oil, salt and black peppercorns

Chunky Gazpacho

Recipe by Linda Gassenheimer

2 cups low-sodium tomato juice

2 cups diced ripe tomatoes, about 1/4 inch dice

3/4 cup diced red onion, about 1/4 inch dice

1 cup diced cucumbers skin on, about 1/4 inch dice

1 cup diced green bell pepper, about 1/4 inch dicer

1 cup reduced sodium canned great northern beans, rinsed and drained

1 small Haas avocado, skin removed, flesh cut into 1 inch pieces

2 teaspoons olive oil

2 teaspoons balsamic vinegar

Salt and freshly ground black pepper

1 cup croutons

2 tablespoons sour cream

2 tablespoons chopped fresh basil leaves

Place tomato juice, tomato, onion, cucumber, green bell pepper, beans and avocado into a large bowl. Remove 1 cup of the ingredients and puree them using a food processor or emersion blender until mostly smooth. Return the puree to the bowl. Add the olive oil, balsamic vinegar and salt and pepper to taste. Mix all ingredients together. Divide between two large bowls. Add croutons and 1 tablespoon sour cream to each bowl. Sprinkle basil on top.

Yield 2 servings.

Per serving: 499 calories (35 percent from fat), 19.5 g fat (3.8 g saturated, 10.0 g monounsaturated), 7 mg cholesterol, 17.8 g protein, 70.7 g carbohydrates, 16.9 g fiber, 158 mg sodium.

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