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Ten-Minute Gazpacho

• 2 cups tomato juice

• 2 garlic cloves, chopped

• 2 teaspoons olive oil

• 2 tablespoons bread crumbs

• 1 tablespoon white wine vinegar

• Salt and freshly ground pepper to taste

• 1/4 cup seeded and diced cucumber

• 1/4 cup finely diced green bell pepper

• 1 plum tomato seeded and finely diced (a regular tomato can be substituted)

• 1/4 cup red onion, finely diced

• 1/4 cup zucchini, finely diced

Place the tomato juice, garlic and olive oil in a blender, and process until garlic is pureed. Add bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, from 2 hours to overnight. When ready to serve, check seasoning and adjust if necessary. Divide soup among 4 serving bowls. Add 1 tablespoon each of the diced cucumber, pepper, tomato, onion and zucchini. Serves 4.

American Institute for Cancer Research

Sunday, August 05, 2001