Vegan: Spicy Mexican Gazpacho - xpst

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* Exported from MasterCook *

 

Spicy Mexican Gazpacho

 

Recipe By :Vegetarian Times, August 1997

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups chopped ripe tomatoes -- peeled

1/2 cup green bell pepper -- finely chopped

1/3 cup red onion -- finely chopped

2 cloves garlic -- minced

1 cup cucumber -- seeded & finely chopped

1/2 small jalapeno chili pepper -- seeded and finely chopped

1/3 cup red wine vinegar

2 tablespoons fresh lime juice

fresh cilantro leaves for garnish (optional)

thin cucumber slices for garnish (optional)

 

In large non-aluminum bowl, combine all ingredients except garnish and mix

well. Cover and refrigerate until well chilled, about 8 hours.

 

To serve, stir well and ladle into bowls. Garnish with cilantro leaves and

cucumber slices if desired. Makes 6 servings.

 

NOTES: Make quick work of peeling tomatoes by dropping them into boiling

water for 1 minute. Place them in bowl of cold water, then slip skins off

with knife.

 

According to magazine: PER CUP: 28 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT.

FAT); 6G CARB.; 0 CHOL.; 33 MG SOD.; 1G FIBER.

 

mc'd by Brenda Adams

 

 

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Per Serving (excluding unknown items): 7 Calories; trace Fat (3.0% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Other

Carbohydrates.

 

NOTES : Perfect for a hot summer night, this chilled soup marinates in the

refrigerator during the day.