Name: Mexican Gazpacho
Yield: 4 servings (serving size: 1 cup)
Ingredients: 1 ¼ cups chopped peeled cucumber, divided; ½ cup chopped green bell pepper; 2 tablespoons chopped onion; 1 tablespoon chopped seeded jalapeño pepper; 1 tablespoon white vinegar; ½ teaspoon sugar; ¼ teaspoon salt; ¼ teaspoon dried oregano; ¼ to 1/2 teaspoon hot sauce; 1 garlic clove, halved; 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained; ¾ cup water

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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Mexican Gazpacho

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