Spicy Gazpacho

6 Ripe Red Tomatoes (2 lb. / 908g), chopped
1 Cup / 250 mL Diced Red Onion
1 Cup / 250 mL Coarsely Chopped, Seeded Green Pepper
1 Cup / 250 mL Diced Peeled Cucumber
2 teas. / 10 mL Honey
1/2 teas. / 2.5 mL Watkins Onion Granules
1 teas. / 5 mL Watkins Chili Powder
1/8 teas. / 0.6 mL Watkins Black Pepper
1/4 Cup / 60 mL Red Wine Vinegar
1 Tbsp. / 15 mL Watkins Citrus Cilantro Grapeseed Oil
1 Can (6 oz. / 170 g) Mixed Vegetable Juice
1 teas. / 5 ml, more or less to taste Watkins Jalapeno Hot Pepper Sauce
Chopped Green Onion or Chives, for garnish
Lemon Slices, for garnish

Place tomatoes in blender or food processor container; process until coarsely puréed. Remove half of tomato mixture and reserve. Add remaining ingredients to blender, except chopped green onion and lemon slices. Blend until coarsely puréed; combine with reserved tomato purée; chill until serving time. Garnish with onion and lemon.  Makes 8 servings.

Nutritional Information Per Serving:
Calories 60, Protein 1g, Carbohydrates 11g, Sodium 90mg, Fat 2g, Saturated fat 0g, Cholesterol 0mg, Dietary fiber 3g

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