No-Fat Mexican Gazpacho

  • Prep Time: 20 mins
  • Total Time: 4 hrs 20 mins
  • Servings: 4
  • Ingredients

  • 1/2 cupgreen bell pepper, chopped
  • 2tablespoonsonions, chopped
  • 1tablespoonjalapeno, minced
  • 1tablespoonwhite wine vinegar
  • 1/2 teaspoonsugar
  • 1/4 teaspoonsalt
  • 1/4 teaspoonoregano
  • 1/8-1/4 teaspoonTabasco sauce
  • 2clovesgarlic, minced
  • 1 (14ounce) cans tomatoes, drained & chopped or 3 fresh
  • 3/4 cuptomato juice
  • 1 1/4 cupscucumbers, peeled & chopped
  • Directions

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

  • “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 :)”

  • “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.”

  • “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!”

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