Creamy Tomato Gazpacho

Serves 6
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6 Roma tomatoes, cored & rough chopped
1/2 cucumber, peeled, seeded & rough chopped
1/2 medium onion, rough chopped
1/4 small red bell pepper, seeded & chopped
1 garlic clove
1/3 cup roasted almonds
1/4 cup water or chicken broth
3 tablespoons Kraft Light Done Right Zesty Italian
1 tablespoon olive oil
2 teaspoons salt OR seasoned salt
1/4 teaspoon white pepper OR 1/2 teaspoon black pepper
1/8 teaspoon celery seeds (optional, but good)
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Add all ingredients to a blender and process on MEDIUM in spurts until well blended, but not foamy. Refrigerate 1 hour until chilled (overnight is even better).  Garnish with chopped tomato and basil ribbons if desired and serve.
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Add extra tang with 1/4 cup Greek yogurt before blending. Serve with a side salad and grilled chicken or fish for a perfect summer lunch!  Try heating leftovers and add chicken, shrimp or fish for a meal-in-a-bowl.  This fresh summer soup freezes beautifully, so make a double batch and freeze in portion containers.
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Nutrition Info (per serving)
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Calories:  99
Carbs:  5 grams
Protein:  3 grams
Fat:  8 grams