Back to school: afternoon snack

Light gazapacho
Serves 4 (1 cup serving size)

6 tomatoes
2 cucumbers
onion
1 red bell pepper
2 garlic cloves
cup red wine vinegar
1 tbsp Olive oil
1 cup tomato juice
Salt and pepper to taste

Place everything in a blender and puree until smooth. If you prefer a smooth texture, strain the soup, tossing the remnants. Chill for an hour and serve. Soup can be garnished with croutons and grape tomatoes, or served with a grilled cheese sandwich if using as part of a full meal.

Nutritional information (soup only): 185 calories, 13.8g fat, 30mg sodium, 14.4g carbohydrates, 2g fiber, 6g sugar, 2.7g protein