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Mexican Gazpacho
Source: dLife

Chilled spicy tomato, cucumber, and pepper soup.

Rating:
Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 44.1
Total Carbs 9.3 g
Dietary Fiber 2.8 g
Sugars 5.1 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 415.3 mg
Protein 2.3 g
Sodium 185.0 mg
Dietary Exchanges
, 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/4 each  medium cucumber
4 oz  chopped green bell peppers
2 tbsp  fresh chopped onion
1 tbsp  sliced jalapeno pepper
1 tbsp  distilled white vinegar
0 1/2 tsp  sugar
0 1/4 tsp  salt
0 1/4 tsp  oregano leaves
0 1/4 tsp  hot pepper sauce
1 each  medium garlic cloves
14 1/2 oz  whole canned unsalted tomatoes
0 3/4 cup  cold water
Directions
  1. Peel, seed and chop cucumber. Set aside 1/4 cup.
  2. Seed and chop green and jalapeño peppers. Chop onions.
  3. In food processor or blender, purée 1 cup cucumber, green pepper, onion, jalapeño pepper, vinegar, sugar, salt, oregano, hot sauce, garlic, and tomatoes with liquid until smooth.
  4. Spoon mixture into a large bowl and mix in water. Cover and refrigerate for at least 1 hour. Garnish with remaining cucumber.

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