Cool Heat Gazpacho

This is not the restaurant-smooth Gazpacho. The ingredients are mostly traditional, but this version packs punch!

In a blender add the following:

1/2 cp rough chopped carrots (clean, but leave the skin on)

1/2 cp " " sweet green peppers

1/2 cp " " sautéed poblano peppers

1/4 cp " " " sweet onions

2-3 " " " garlic cloves

1/2 cp " " celery

1 cp Vegetable juice (V-8) or tomato juice - USE LOW-SODIUM variety!

1/3 cp DRY white wine

1 " " sautéed and seeded jalapeño pepper

1/4 cp " " cilantro or Italian parsley

1/4 cp ' " fresh spinach or dark-leaf lettuce

Juice of one lime and one small orange

Sea salt and cracked black pepper to taste

Blend on medium high just until the large pieces are gone.

There should be an slightly coarse texture.

Chill for at least 4 hours...Much better if chilled overnight.

Serve as an light lunch or dinner appetizer.

Enjoy!