Mexican Gazpacho
| Yield: | 4 Servings |
| Categories: | Soups, Stews |
| 1 1/4 | c | Chopped peeled cucumber, divided |
| 1/2 | c | Chopped green bell pepper |
| 2 | tb | Chopped onion |
| 1 | tb | Chopped seeded jalapeno pepper |
| 1 | tb | White vinegar |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Hot sauce, (1/4 to 1/2) |
| 1 | Clove garlic, halved | |
| 14 1/2 | oz | No-salt-added whole tomatoes, (1 can) undrained |
| 3/4 | c | Water |
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