Mambo Sprouts

Kagome Chunky Gazpacho

Ingredients:

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves
• 3 cups Kagome® Summer Tomato Juice
• 2 Tbsp. white wine vinegar
• 2 Tbsp. sherry vinegar
• ¼ cup olive oil
• ½ Tbsp. kosher salt
• 1 tsp. freshly ground pepper

Directions:

1. Small dice the cucumbers, bell peppers, tomatoes and red onions and set aside.
2. In a blender, combine the garlic, tomato juice, vinegar, olive oil, salt and pepper.
3. Add ¼ of the chopped vegetables and blend.
4. Chill the soup for 1 hour and pour into bowls.
5. Top with the remaining vegetables.

Servings: 4

Nutritional information per serving: Calories 203, Total Fat 15g, Cholesterol 0mg, Sodium 10mg, Carbohydrate 18g, Dietary Fiber 4g, Protein 3g.