Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 can | 28 oz whole peeled tomatoes |
| And juice, chopped | |
| 3 cups | Thinly sliced celery |
| 1 can | 19 oz chick peas, pureed |
| 1 medium | Cucumber, peeled and diced |
| 1 cup | Chopped fresh cilantro |
| 1 can | 4 oz chopped green chiles |
| 2 tablespoons | Fresh lime juice |
| 1 tablespoon | Vinegar |
| ½ tablespoon | Sugar |
| 2 cloves | Garlic, chopped |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Oregano |
In a large glass bowl, combine all. Cover and refrigerate until ready to serve.
Source: Cooking with Regis and Kathie Lee cookbook 1993