1 1/2 cups sliced fresh strawberries plus 1/2 cup diced
4 Roma tomatoes, 3 cut in half and 1 diced
1 cup diced watermelon
1/4 cup red-wine vinegar
1 tablespoon fresh lime juice
2 teaspoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 garlic clove, minced, or 1 teaspoon jarred crushed garlic
1 cup low-sodium tomato or vegetable juice such as V8
1 yellow bell pepper, seeded, stemmed and diced
1 small zucchini, diced
3 tablespoons diced red onion
1/2 teaspoon cayenne pepper
1/2 avocado, diced
4 tablespoons plain, no-fat yogurt

In a food processor or blender, combine sliced strawberries, halved tomatoes, 3/4 cup of the watermelon, vinegar, lime juice, oil, basil, parsley and garlic. Pulse off and on until ingredients make a thick liquid.

Pour liquid into a large bowl and mix in tomato juice, bell pepper, zucchini, onion, cayenne pepper and salt. Stir to combine. Add diced strawberry, tomato, avocado and remaining watermelon and stir gently. Divide soup equally among 4 soup bowls. Garnish with 1 tablespoon of yogurt for each serving.

Each serving (1 1/2 cups gazpacho, 1 tablespoon yogurt) contains approximately: 226 calories, 30% fat (8 g; <1 g saturated), 61% carbs (38 g), 9% protein (6 g), 131 mg calcium, 3 mg iron, 9 g fiber, 166 mg sodium.