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Summer Gazpacho with Kasseri

Servings: 6


1 quart spicy, no-fat, low-sodium vegetable juice
1 cup seeded and diced green and red bell peppers
1 cup chopped ripe tomatoes
1/2 cup orange juice
1/2 cup diced zucchini
1/2 cup diced cucumber
1/2 cup diced yellow summer squash
1/3 cup chopped red onion
2 teaspoons fresh grated orange rind
1/2 cup (2 ounces) Wisconsin kasseri cheese, shredded

Cooking Directions:

In large glass or plastic container with lid, mix together all ingredients except kasseri ; cover and refrigerate at least 4 hours before serving.

To serve: Ladle approximately 1 cup soup into bowl and sprinkle each serving with 1 tablespoon shredded kasseri. Serve with toasted, herbed pita triangle.

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