Ingredients

　　1 small clove garlic, minced

　　4 tsp red wine vinegar

　　1 1/2 tsp sherry vinegar

　　2 tbsp fresh thyme, chopped

　　2 tbsp fresh tarragon, chopped

　　Pinch of cayenne pepper

　　1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)

　　1/2 tsp salt

　　1/8 tsp black pepper

　　1 cup cucumber, peeled, seeded and diced

　　1 cup red bell pepper, cored, seeded and diced

　　2/3 cup chopped red onion

　　1/2 tsp celery salt

　　1/2 tsp Worcestershire sauce

　　3 tbsp fresh lemon juice

　　1 tbsp coarse salt (optional)

　　2 tbsp chopped fresh parsley (optional)

　　Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

Nutrition Per Serving

　　0.8 g fat (0.1 g saturated)

　　12.3 g carbs

　　2.6 g protein

　　2.7 g fiber

　　#### Nutritional analysis provided by Self