Mexican Gazpacho

Ingredients

• 14.5 ounce canned tomatoes whole undrained canned
• 1.3 cups cucumber divided peeled chopped
• 1  garlic clove halved
• 0.5 cup bell pepper green chopped
• 0.3 teaspoon hot sauce 
• 1 tablespoon jalapeno seeded chopped
• 2 tablespoons onion chopped
• 0.3 teaspoon oregano dried
• 0.3 teaspoon salt 
• 0.5 teaspoon sugar 
• 0.8 cup water 
• 1 tablespoon vinegar white

Equipment

• food processor
• bowl

Directions

1. Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is pured.
2. Pour into a bowl; stir in water. Cover and chill. Top each serving with 1 tablespoon remaining cucumber.