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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