Preparation time: 5 minutes

Chilling time: 1 hour

V

• Gazpacho

This cool, refreshing liquid salad is perfect for light, hot-weather meals; the recipe requires absolutely no cooking, and you can make just the right amount for a two-person meal. I use canned tomato juice that contains salt, so if you use unsalted tomato juice, be sure to add salt to taste.

MAKES 2 SERVINGS (¾ CUP EACH)

• 1⅓ cups canned tomato juice (two 5.5-ounce cans), divided
• 2 tablespoons chopped onion
• 1 teaspoon coarsely chopped seeded and deveined jalapeño (or to taste)
• 1 small garlic clove, chopped
• 1 teaspoon fresh lime or lemon juice
• 2 tablespoons diced English cucumber, plus very thin half-slices for garnish
• 2 tablespoons finely chopped celery
• 2 tablespoons chopped fresh cilantro, divided

1. In a food processor, puree ¾ cup of the tomato juice with the onion, jalapeño, garlic, and lime juice.

2. Transfer to a medium bowl and stir in the remaining tomato juice, the cucumber, celery, and 1 tablespoon of the cilantro. Divide evenly between 2 small soup bowls or goblets and chill for at least an hour to let the flavors meld.

3. Serve chilled, garnished with a half-slice of cucumber and the remaining cilantro.

Per serving: 35 calories; 2g protein; 0g total fat; 2g fiber; 9g carbohydrates; 0mg cholesterol; 24mg sodium