Title: Mexican Gazpacho
Categories: Soups and, Stews
Yield: 4 Servings

1 1/4 c Chopped peeled cucumber,
-divided
1/2 c Chopped green bell pepper
2 tb Chopped onion
1 tb Chopped seeded jalapeno
-pepper
1 tb White vinegar
1/2 ts Sugar
1/4 ts Salt
1/4 ts Dried oregano
1/4 ts Hot sauce, (1/4 to 1/2)
1 Clove garlic, halved
14 1/2 oz No-salt-added whole
-tomatoes, (1 can) undrained
3/4 c Water

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. Yield: 4 servings (serving size: 1 cup).

Per serving: 32 Calories; 0g Fat (9% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 150mg Sodium

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

Recipe by: Cooking Light, May 1995, page 128

Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.