Title: Mexican Gazpacho
Categories: Soup Stew
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 Recipe by: Cooking Light, May 1995, page 128

By igor@digex.net on Jan 28, 1997.

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