Spicy, low-cal gazpacho

We took out the bread from this recipe to lower the calorie count.I love cool and spicy gazpacho all summer long. It’s a perfect light lunch, or as a low-cal, late-afternoon appetite spoiler. Technically the name connotes a bread soup, so my recipe is not authentic at all. But it is delicious and perfect if you are watching your weight and your carbs – so nobody call the food police. Place all of these ingredients in a food processor or a blender, and buzz until blended. If you like your soup chunky, pulse the machine. I like to blend it almost smooth. You can thin it with water, chicken stock, or vegetable juice if you like – and chill. Sometimes I add additional chunks of cucumber before serving.  
 
1 can of tomatoes, either San Marzano or Muir Garden Fire Roasted. (You can use 2½ cups of chopped fresh chopped tomatoes if you have them. I like canned and fresh tomatoes in in this recipe depending on what is most flavourful and available.
1/3 to half a small to medium-sized zucchini, chopped roughly
1/3 chopped unpeeled English cucumber
Half a small sweet onion, chopped roughly
Half a sweet red bell pepper, seeded, ribs removed, and chopped roughly
1 lg. clove of peeled and chopped garlic
1 tsp. Kosher salt
1 tsp. green jalapeño sauce
1 tbsp. red wine vinegar
Juice from 1 lemon
 
Taste the seasoning and correct before chilling.  
Things to add: 1-2 tbsp. per serving of chick peas, for protein to make it meal; 1-2 tbsp. of low-fat or no-fat feta, to make it a meal; 1 tbsp. of ground cumin to the mix for a smoky flavour.
 
Pulse all the vegetables except tomatoes in a food processor and remove.
Puree tomatoes until almost but not completely smooth on the food processor.
Add the vegetable mix an season. Chill.
Taste and correct seasoning. If the soup is too thick for your taste thin it with a little tomato juice, water or even chicken stock.
 
To serve garnish chilled soup with chopped vegetables.
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