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Ten-Minute Gazpacho - Makes 4 servings.

• 2 cups tomato juice, preferably reduced-sodium
• 2 garlic cloves, chopped
• 2 tsp. olive oil
• 2 Tbsp. bread crumbs
• 1/2 Tbsp. white wine vinegar
• Salt and freshly ground black 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
• 1/4 cup red onion, finely diced
• 1/4 cup zucchini, finely diced (optional)
• 1 hard boiled egg white, finely chopped (optional)

In a blender, purée tomato juice, garlic and olive oil. 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, adjust seasonings if necessary. Divide soup among 4 serving bowls. Add 1 Tbsp. each of diced cucumber, pepper, tomato and onion, plus zucchini and egg white if desired. (Or add diced vegetables to juice mixture before serving.)

Per serving: 70 calories, 3 g. total fat (less than 1 g. saturated fat), 10 g. carbohydrate, 2 g. protein, 1 g. dietary fiber, 97 mg. sodium.