INGREDIENTS

INSTRUCTIONS

Peel the cucumber, cut it in half lengthwise, and scoop out the  seeds;
cut into small cubes and set aside. Slice jalapenos or 1  serrano
chili. Remove seeds (optional).  Bring a medium-size pot of water to
boil. Core the tomatoes and drop  into the water a few at a time, for
about 10 seconds, just long  enough to loosen the skins. Scoop the
tomatoes out of the water and  continue with the rest. Rinse under cold
water to cool them, then  slip off their skins. Place a mesh strainer
over a bowl. Cut the  tomatoes in half crosswise and, over the
strainer, squeeze out the  juice and seeds. Save the juice to add to
the soup and discard the  seeds.  Puree half the tomatoes in a blender
or food processor and coarsely  chop the rest. Combine all of the
tomatoes, the onion, cucumber,  chilies and basil in a large bowl.
Season with 2 teaspoons salt, 1/4  teaspoon pepper, 2 tablespoons
vinegar and 2 teaspoons lime juice.  Refrigerate and let sit for at
least one hour before serving, to  allow the flavors to develop. Add
salt, pepper, lime juice and  vinegar if needed. Serve chilled.
mcRecipe Aug 96. eatlf apr 98 Hanneman (phannema@wizard.ucr.edu)  (mc
PER SERVING 11% cff): 90 calories, 1.3g fat, 4g protein, 20g
carbohydrate, 0mg cholesterol, fiber 5g.)  Recipe by: Fields Of
Greens/Annie Somerville  Posted to EAT-LF Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr  18, 1998

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