Recipe - Garden Gazpacho

3 lg Tomatoes
2 tablespoon Miso, white or yellow
14 md Carrots
One half Lemon
3 Celery ribs
2 Scallions; finely chopped
One half Bell pepper, green; finely
chopped
1 Cucumber; grated
One fourth cup Basil leaves, fresh; chopped
2 tablespoon Dill, fresh; finely chopped

Chill vegetables.

Extract juice from tomatoes. Blend 1 One half cups tomato juice, all of pulp
and miso until smooth.

Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve One half cup juice.

Transfer reserved juice to a large mixing bowl and combine with
tomato/miso mixture and remaining ingredients.

Serve immediately.

Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol;
119 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini