Low-Fat Gazpacho - cooking recipe

Ingredients

1 1/2 c. no salt tomato sauce
1/4 c. water
1 c. chopped tomato
1 large clove garlic, chopped
1/2 tsp. cumin, ground
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/2 c. chopped cucumber, peeled
1/2 c. chopped green pepper
2 green onions (including tops), chopped
dash of hot pepper sauce
cilantro for garnish (optional)

Preparation

Combine all ingredients, except cilantro, in medium bowl. Cover bowl; chill between 2 hours (minimum) to overnight to allow flavors to blend.
Serve very cold:
(a) as a soup with chopped cilantro as a garnish, or (b) as a beverage or light lunch.
Put all ingredients in a blender until liquid.