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    Mexican Gazpacho


    Source of Recipe


    adapted from Cooking Light, May 1995, page 128

    List of Ingredients




    1 1/4 cups chopped peeled cucumber divided
    1/2 cup chopped green bell pepper
    2 tablespoons chopped onion
    1 tablespoon chopped seeded jalapeño pepper
    1 tablespoon white vinegar
    1/2 teaspoon sugar (or use splenda)
    (original recipe calls for 1/4 teaspoon salt )
    1/4 teaspoon dried oregano
    1/4 teaspoon hot sauce (1/4 to 1/2)
    1 clove garlic halved
    14 1/2 ounces no-salt-added whole tomatoes (1 can) undrained
    3/4 cup water

    Recipe



    Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is pureed. Pour into a bowl; stir in water. Cover and chill.

    Serving Ideas: Top each serving with 1 tablespoon remaining cucumber.

 

 

 

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