2 cups chopped romaine lettuce
1 medium cucumber, peeled, chopped
1 cup chopped celery
1 cup green seedless grapes
3/4 cup vegetable broth
4 medium scallions, green and white parts, chopped
1 slice white bread, crust removed, and cubed
1 Tbs red wine vinegar or sherry vinegar
1/2 tsp table salt
1/4 tsp freshly-ground black pepper


Combine all ingredients in a food processor or blender and purée until smooth (if using a blender, purée in batches to prevent overflowing).
Ladle gazpacho into bowls; serve at room temperature or slightly chilled.
This recipe yields 4 servings; about 1 cup per serving.
Points® Value: 1
Comments: The unusual combination of lettuce, cucumbers and grapes results in a sweet, refreshing soup that's sure to become a summertime favorite. It's excellent as a first course or as a mid-afternoon refresher.