Tangy gazpacho adds kick to meal

Are you looking for something a little different on your summer table? Then look no further than this Gazillion Veggies Gazpacho. OK, it really doesn't have a gazillion veggies, but its complex flavors, robust textures and substantial presence will have your mouth and tummy thinking otherwise.

All you need for this easy-to-make gazpacho is low-sodium vegetable juice and a variety of fresh summer vegetables for a filling, delicious cold soup that will surely satisfy. It's as easy as chopping a few cucumbers, peppers, and tomatoes and tossing them in the food processor. If your juice is already cold, the soup is ready to serve; if not, a few hours in the refrigerator will do the trick.

I recently served this soup to a group of friends and everyone was surprised at just how satisfied they felt after lunch. Even a few reluctant guests were pleased at how appetizing this classic cold soup is. So if you are looking for a twist on the same old, same old, give this Gazillion Veggies Gazpacho a shot.

Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Visit the Kitchen Scoop Web site at www.kitchenscoop.com.

Suggested Menu:

Gazillion Veggies Gazpacho

Fresh baguette with butter

Chilled pinot grigio

Start to finish: 20 minutes

1 small sweet onion, such as Vidalia, peeled

1/2 each yellow, orange, and red bell pepper, seeded, divided

2 cloves garlic

3 cups reduced-sodium vegetable juice, such as V-8, refrigerated if possible, divided

1 pound very ripe tomatoes

2 small Kirby cucumbers (about 8 ounces)

1/4 cup red-wine vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons Worcestershire sauce

1 teaspoon honey

1/2 teaspoon hot pepper sauce, such as Tabasco, or more to taste

2 tablespoons panko bread crumbs

Salt and black pepper to taste

In a food processor, process onion, half of each bell pepper portion, garlic, and 1 cup vegetable juice. Process on high until vegetables are practically liquid. Pour the mixture into a serving bowl and set aside.

Cut remaining bell peppers into bite-size chunks and add them to the bowl. Core the tomatoes and cut them into bite-size chunks, adding them to the bowl as you cut. Cut the unpeeled cucumbers into bite-size pieces and add them to the bowl.

Add the vinegar, oil, Worcestershire, honey, hot pepper sauce, and remaining 2 cups of vegetable juice to the bowl. Stir to mix well.

Stir in the bread crumbs. Season with salt and black pepper to taste and adjust hot pepper sauce levels if desired. Serve at once or refrigerate until ready to serve.

Yield: 4 servings as main dish, 8 servings as starter course

Approximate values per main dish serving: 122 calories, 8 g fat (1 g saturated), no cholesterol, 3 g protein, 14 g carbohydrates, 3 g dietary fiber, 67 mg sodium.