Ten Minute Gazpacho

Directions:

Place the tomato juice, garlic and olive oil in a blender and process until the garlic is pureed. Add the bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, from 2 hours to overnight.

When ready to serve, check the seasoning and adjust if necessary. Divide the soup among 4 serving bowls. Add 1 tablespoon each of the diced cucumber, pepper, tomato and onion, plus the zucchini and egg white if desired. (Or instead, add the diced vegetables to the juice mixture before serving.)