A refreshingly zesty gazpacho made with a garden bounty of vegetables.
1 quart (4 cups) spicy, no-fat, low-sodium vegetable juice
1 cup seeded and diced green and red bell peppers
1 cup chopped ripe tomatoes (preferably peeled and seeded)
1/2 cup orange juice
1/2 cup diced zucchini
1/2 cup diced cucumber (preferably peeled with the seeded core removed)
1/2 cup diced yellow summer squash
1/3 cup chopped red onion
2 teaspoons fresh grated orange rind
- In large glass or plastic container with lid, mix together all ingredients; cover and refrigerate at least 4 hours before serving.
Makes 6 servings.