Savory Gaspacho

8 Tomatoes
1 Cucumber
1 Red onion
1 Bell pepper
2 Celery stalks
5 Jalapeno peppers; seeded

Broth
4 c Tomato juice
3 tb Fresh lime juice
2 tb Red wine vinegar
1 1/2 ts Salt

Cut the vegetables in chunks and pulse in a food processor until finely chopped. Combine them with the broth ingredients. Mix, cover and refrigerate until thoroughly chilled.

Serve topped with a dollop of low-fat, plain yogurt.

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