Recipe - Mexican Gazpacho

1 One fourth cup Chopped peeled cucumber,
divided
One half cup Chopped green bell pepper
2 tablespoon Chopped onion
1 tablespoon Chopped seeded jalapeno
pepper
1 tablespoon White vinegar
One half teaspoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Dried oregano
One fourth teaspoon Hot sauce, (One fourth to 1/2)
1 Clove garlic, halved
14 One half ounce Nosaltadded whole
tomatoes, (1 can) undrained
Three fourths cup 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 MCRecipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.