Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours. Ladle gazpacho into bowls. Serve, passing reserved vegetables separately. Serves 4. Bon Appetit April 1993
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|Serving Size: 1 Serving (1241g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 100 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 832.9mg||29 %|
|Potassium 1587.9mg||42 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 17.6g|
|Protein 6.8g||10 %|
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Calories per serving: 225
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