Serves: 4
Total Calories: 109

2 (14 1/2-ounce) cans stewed tomatoes Mexican
1 cucumber medium, peeled and coarsely chopped
3/4 cup water cold
1/4 cup onion chopped
1 tablespoon olive oil
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper

Chill individual serving bowls.

Place stewed tomatoes with juice in a blender container. Cover and blend at medium-low speed for 3 to 4 seconds or until tomatoes are in small pieces. Transfer to a serving bowl.

To blender container, add cucumber, water, onion, olive oil, garlic, salt and pepper. Cover and blend at medium-low speed for 3 to 4 seconds or until cucumber and onion are in small pieces. Stir into tomato mixture.

Chill in the freezer for 15 minutes before serving.

To serve, spoon into individual bowls. If desired, place an ice cube in each bowl as a garnish.

Serve with fried chicken or ham and crusty rolls.

Nutritional Facts:

Serves: 4
Total Calories: 109
Calories from Fat: 30

More Recipes from the Cooking On The Run Cookbook:
Blender Gazpacho
Corn Chowder
Ham And Barley Soup
Swiss Broccoli Soup