1 large red bell pepper
2 large tomatoes or 6 plum tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
1/2 medium yellow onion
1 cup tomato juice
1/2 cup chopped fresh cilantro, without stems
1/4 cup balsamic vinegar
2 tablespoons fresh lime juice
Salt and pepper to taste

Roast the whole red pepper under a broiler or over a gas flame, turning occasionally, until the skin blisters and chars all over. Place in a bowl, cover with a lid, and allow it to steam to loosen the skin, or place in a paper bag until it is just cool enough to handle.. Carefully peel away the skin and remove the seeds. Cut the pepper into medium dice and set aside. Cut half of the tomatoes, half of the cucumber, and half of the onion into 1-inch pieces and transfer to the bowl of a food processor or a blender jar. Add the roasted bell pepper and process to a puree. Transfer mixture to a medium mixing bowl. Add tomato juice, cilantro, and vinegar. Seed the remaining tomato. Cut remaining tomato, cucumber, and onion into medium dice and add to the soup. Refrigerate until chilled. Add lime juice before serving and season with salt and pepper. Serve well chilled. For a less chunky gazpacho, thin with additional tomato juice.

Yield: 1½ quarts; 4 (1½-cup) servings
Calories: 70
Fat: 1g
Fiber: 2.5g