Here's a no-cook soup perfect for a picnic or dinner al fresco.

Gazpacho

Serves 8

6 ripe tomatoes, coarsely chopped

1 large green bell pepper, chopped

1 to 2 cucumbers, peeled, seeded and finely diced (set aside 2 tablespoons for garnish)

1 medium red onion, finely diced (set aside 1/4 cup for garnish)

3 cloves garlic, chopped

11/2 slices French bread, diced

1/2 cup total fresh oregano, flatleaf parsley and basil, chopped

11/2 cup ice water, or as needed

3 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

salt and freshly ground black pepper to taste

* Combine tomatoes, pepper, cucumber, onion, garlic and bread in a food processor until smooth.

* Add the herbs, water, oil, vinegar, salt and pepper.

* Correct the seasoning, adding salt or vinegar to taste: the gazpacho should be highly seasoned.

* The gazpacho should be thick but pourable.

* Add water as needed.

* Serve the gazpacho in chilled bowls topped with a sprinkling of cucumber and onion.

Nutritional information per serving: 90 cal., 5 g fat (1 g sat), 0 mg chol., 10 g carb., 2 g pro., 2 g fiber, 131 mg sodium.