| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Soups and, Stews | 4 | Servings |
INGREDIENTS
| 1 1/4 | c | Chopped peeled cucumber, divided |
| 1/2 | c | Chopped green bell pepper |
| 2 | tb | Chopped onion |
| 1 | tb | Chopped seeded jalapeno pepper |
| 1 | tb | White vinegar |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Hot sauce, (1/4 to 1/2) |
| 1 | Clove garlic, halved | |
| 14 1/2 | oz | No-salt-added whole tomatoes, (1 can) undrained |
| 3/4 | c | Water |
INSTRUCTIONS
Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is pureed. Pour into a bowl; stir in water. Cover and chill. Yield: 4 servings (serving size: 1 cup). Per serving: 32 Calories; 0g Fat (9% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 150mg Sodium Serving Ideas : Top each serving with 1 tablespoon remaining cucumber. Recipe by: Cooking Light, May 1995, page 128 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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