Gazpacho!

4 ripe plum tomatoes, chopped
2 cucumbers, peeled, seeded and chopped
1 small red onion, chopped
2-3 cloves (depending on size of cloves-use less if cloves are large) garlic, minced
4 c. tomato juice or low sodium V8
1 tbsp. extra virgin olive oil
1/4 c. balsamic vinegar
sea salt to taste

Add minced and chopped ingredients, along with tomato juice, olive oil and vinegar, to a blender and blend on low until desired consistency is reached (I suggest slightly chunky).

Chill. Serve garnished with guacamole, frech cucumber sticks, or cocktail shrimp. Excellent, healthy, super-low calorie summer soup.