Recipe - Make-Ahead Gazpacho

2 cup Vegetable Stock
2 cup Tomato juice
2 tablespoon Lemon juice
2 tablespoon Green taco sauce
1 teaspoon Sugar
One half teaspoon Garlic salt
1/8 teaspoon Pepper
Cucumber *
Green pepper **
4 x Large tomatoes ***
3 x Green onions ****

* Cucumber, peeled, seeded, and coarsley chopped
** Green pepper, seeded and minced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly cut or sliced up

In a 3quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and
bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion;
bring mixture, uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup

Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories.

An easy makeahead soup to begin a meal with.

From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip