Ingredients:
2 16-oz cans stewed tomatoes
1 med. onion, chopped (1 1/2 cup)
1 sm green bell pepper, chopped
1 sm cucumber, peeled and chopped
2 minced garlic cloves
1/2 tsp onion powder
1/4 tsp hot pepper sauce (Tabasco)
1/4 tsp ground pepper
1 cup chopped chives
1 or 2 lemons, quartered
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Method:
In blender, liquify 1 can tomatoes and juice from both cans. Dice remaining tomatoes and set aside. Add onion,
bell pepper, hot pepper sauce, pepper to blender. Blend until puréed. Pour into large bowl, add other tomatoes
and mix well. Cover and chill well. Garnish servings with chopped chives and lemon quarter.
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