Mexican Gazpacho

Ingredients

• ½ cup chopped green bell pepper
• 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained
• 1 tablespoon chopped seeded jalapeño pepper
• ¼ to 1/2 teaspoon hot sauce
• 1 garlic clove, halved
• 1 ¼ cups chopped peeled cucumber, divided
• ½ teaspoon sugar
• + 5 more ingredients
• • ¼ teaspoon dried oregano
  • 1 tablespoon white vinegar
  • ¼ teaspoon salt
  • 2 tablespoons chopped onion
  • ¾ cup water

Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is puréed. Pour into a bowl; stir in water. Cover and chill. Top each serving with 1 tablespoon remaining cucumber.

View full recipe at My Recipes