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Mexican gazpacho

Mexican gazpacho
Cuisine: Various North American Various South American Continental Spanish

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Mexican gazpacho ingredients

  • 372529⁄-2009260032 c Chopped peeled cucumber
  • -divided
  • 2483527⁄624973141 c Chopped green bell pepper
  • 2 T Chopped onion
  • 1 T Chopped seeded jalapeno
  • -pepper
  • 1 T White vinegar
  • 2483527⁄624973141 t Sugar
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Dried oregano
  • 2483527⁄624973141 t Hot sauce, (¼ to ½)
  • 1 Clove garlic, halved
  • 372529⁄164516864 oz No-salt-added whole
  • -tomatoes, (1 can) undrained
  • 2483527⁄624973141 c water

Cooking Mexican gazpacho

1. Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is pureed.
2. Pour into a bowl; stir in water.
3. Cover and chill.
4. Yield: 4 servings (serving size: 1 cup).


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