Ingredients
1 seedless cucumber, peeled, 1-inch dice (about 2 1/2 cups)
1 sweet red pepper, cored, seeded, 1-inch dice
1/2 medium onion, peeled, 1-inch dice
3 cloves garlic, chopped
1 bottle (46 oz) low-sodium Vegetable Juice
3 tomatoes-on-the vine, cored, 1-inch dice
1/4 cup Red Wine Vinegar
1/4 cup Olive Oil
Juice of 1 lime (about 1-2 Tbsp)
1 jalapeno pepper, seeded, (wear gloves), chopped
1/2 cup chopped fresh cilantro
1/2 tsp Sea Salt

In food processor or with hand-help blender: Add cucumber, pepper, onion, garlic, vegetable juice, tomatoes, vinegar, olive oil, lime juice, pepper, cilantro, jalapeno and sea salt to stockpot and puree. Chill 2 hours and serve.

Makes 10 servings (1 cup each). Nutrition Info: Each serving contains 90 calories, 10 g carbohydrate, (2 g fiber), 1 g protein, 5 g fat, (1 g saturated fat), 0 mg cholesterol.

I serve this with a side of grilled shrimp (marinated with 1 tablespoon EVOO and Mrs. Dash)