| 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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