Mexican Gazpacho

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
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 to 1/2 teaspoon hot sauce
• 1 garlic clove, halved
• 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained
• 3/4 cup water

Preparation

1. Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is puréed. Pour into a bowl; stir in water. Cover and chill. Top each serving with 1 tablespoon remaining cucumber.