Sassy Gazpacho

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Tested Till Perfect

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

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 99
pro 3 g
total fat 1 g
sat. fat trace
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%

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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