Green Gazpacho

Note that the longer this gazpacho sits, the more flavorful it becomes.

Makes: 6 servings Total time: 15 minutes

BLEND:
22cups peeled, diced English cucumber
11cup chopped romaine lettuce
13 1/3cup packed fresh parsley
14 1/4cup fresh mint leaves
33scallions, diced
11clove garlic, chopped
11jalapeño, chopped (seeding optional)
33Tbsp. extra-virgin olive oil
33Tbsp. fresh lemon juice
ADD:
88slices Pepperidge Farm white sandwich bread, crusts removed, diced (about 3 cups)
1 141 1/4cups water
Salt and black pepper to taste
Extra-virgin olive oil
Diced yellow tomatoes

Blend cucumber, romaine, parsley, mint, scallions, garlic, jalapeno, 3 Tbsp. oil, and lemon juice in a food processor or blender until smooth, 30 seconds.

Add bread and let stand until soggy, 2 minutes; blend into mixture. Add water to desired consistency; season with salt and pepper. Garnish servings with oil and tomatoes

Nutrition Information
Per serving: 128 cal; 8g total fat (1g sat); 0mg chol; 108mg sodium; 12g carb; 2g fiber; 3g protein