Spicy Gazpacho Soup

Servings: 6

Notes:   This recipe is from my dear friend Allisyn Negley.  I process the veggies much more than what they (Weight Watchers) list  so that the soup isn't chunky at all. I also add more of the vegetable juice/vinegar/hot pepper sauce mixture per serving. (I like the soup to be red, not green.) And if I'm making a batch to eat over a week, I  generally keep the red juice mixture in  a separate container than the green veggies and only mix the two right before I eat it.

Last but not least, this is a Weight Watchers recipe so if you're keeping track of points, each serving is worth zero points.

Ingredients:

1 medium peeled cucumber, seeded and chopped
1 medium green bell pepper, seeded and chunked
2 whole celery stalks, chunked
1 medium white onion, chunked
1 clove garlic, peeled

1 1/4 cups low sodium vegetable juice
1/4 cup red wine vinegar
1/2 teaspoon red pepper sauce, hot
1/2 teaspoon salt
1 medium plum tomato, seeded and chopped

Instructions:

1. In a food processor, combine the cucumber, pepper, celery, onion and garlic; pulse 8-10 times to break up.

2. Add the vegetable juice, vinegar, pepper sauce and salt; process to a fine dice. Transfer to a container with a tight fitting lid and refrigerate at least 2 hours.

3. Serve, sprinkled with the chopped tomato.