No-Fat Mexican Gazpacho

Submitted by Dancer

• Ready In: 4hrs 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 cup green bell pepper, chopped
• 2 tablespoons onions, chopped
• 1 tablespoon jalapeno, minced
• 1 tablespoon white wine vinegar
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon oregano
• 1⁄8 - 1⁄4 teaspoon Tabasco sauce
• 2 cloves garlic, minced
• 1 (14 ounce) can tomatoes, drained & chopped or 3 fresh
• 3⁄4 cup tomato juice
• 1 1⁄4 cups cucumbers, peeled & chopped

directions

1. Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl.
2. Stir in tomato juice. Cover and chill.
3. Serve topped with diced cucumber.

Reviews

[Mary Scheffert]

I made this recipe this weekend - it's so hot outside & this sounded so cool & refreshing. I substituted a few ingredients (V8 instead of plain tomato juice, left out the jalapenos & used a few extra dashes of hot sauce, and used cider vinegar) - but it still came out absolutely delicious! oooh-yum! I will make this again-thanks for posting, Dancer^! -M :)

 

[cubbief1]

I went to San Antonio, TX in June and was craving Gazpacho. This recipe hit the spot! It was easy and tasty. I substitued harissa for the jalapenos.

 

[Rita1652]

I used red bell pepper and hot pepper sauce recipe # 128897, skipped the can tomatoes and juice used only fresh! This is so easy, healthy no cook, and taste great! what more can you ask for!