Mexican Gazpacho

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Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield
4 servings (serving size: 1 cup)
By Jean Kressy
May 1995
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 37
  • Caloriesfromfat 5%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 1.4g
  • Carbohydrate 8.7g
  • Fiber 0.7g
  • Cholesterol 0.0mg
  • Iron 0.9mg
  • Sodium 165mg
  • Calcium 48mg

How to Make It

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.

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