Italian Gazpacho

Serves 4 (3/4 cup serving)

Gazpacho, a Spanish soup served chilled or at room temperature, goes Italian with the addition of lots of fresh basil. You won't miss the salt in this great tasting dish Ingredients:

• 10 ounces grape tomatoes (about 2 cups)
• ½ medium cucumber, peeled
• ¼ cup packed fresh basil leaves
• ¼ cup chopped red onion
• ½ medium green bell pepper, ribs and seeds discarded
• ½ cup water
• 3 tablespoons cider vinegar
• 2 tablespoons drained capers
• 1½ tablespoons olive oil (extra-virgin strongly preferred)
• 1 medium garlic clove
• 1 medium lemon, quartered

Directions:

1. Add all ingredients except lemon to a food processor. Process until mixture is the desired consistency. For a finer texture, add all ingredients to a blender and pulse mixture until it is the desired consistency (pulsing keeps the mixture from foaming).

2. Serve at room temperature or cover and refrigerate until chilled. Serve with the lemon wedges.

Chef's Tips:

Be creative and try other seasonings for the soup. Here are a couple of ideas to get you started:

• Replace the basil with other fresh herbs, such as a combination of oregano and parsley (about 2 tablespoons chopped oregano and 2 tablespoons snipped parsley)
• Try kalamata olives (about 8) or Louisiana hot sauce (about 1 tablespoon) instead of the capers.

This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2008 by the American Heart Association.