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Sassy Gazpacho

By The Canadian Living Test Kitchen

Tested till perfect

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Sassy Gazpacho

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 99
pro 3 g
total fat 1 g
sat. fat 0
carb 22 g
fibre 4 g
chol 0 mg
sodium 415 mg
% RDI: -
calcium 5
iron 13
vit A 37
vit C 155
folate 34

Start with locally-grown tomatoes and stay cool as a cucumber with this selection from the "Easy Cooking" recipes from the September issue.

Ingredients

  • 1 English cucumber, about 12 inches long
  • 4 tomatoes, quartered
  • 1/2 sweet green pepper, coarsely chopped
  • 1/2 red onion, cut into wedges
  • 2-1/2 cups low-sodium vegetable cocktail
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1 tsp hot pepper sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preparation

Cut cucumber in half crosswise; coarsely chop 1 half and set aside. Scoop soft core out of remaining half; cut lengthwise into 4 spears. Cut each through lengthwise about halfway to tip.

In food processor, in 3 batches, pulse chopped cucumber, tomatoes, green pepper, onion and vegetable cocktail until slightly chunky. Transfer to bowl. Add jalape?epper, garlic, vinegar, hot pepper sauce, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

Pour into chilled glasses. Using cut in cucumber, stand each on rim of glass.

Source : Canadian Living Magazine: September 2005

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