Start with locally-grown tomatoes and stay cool as a cucumber with this selection from the "Easy Cooking" recipes from the September issue.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 415 mg
- Protein 3 g
- Calories 99.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 22 g
%RDI
- Iron 13.0
- Folate 34.0
- Calcium 5.0
- Vitamin A 37.0
- Vitamin C 155.0
