Cooking Directions

• Place the tomatoes, picante sauce, lemon juice, cilantro, garlic powder, sliced cucumber, celery and bread into a blender or food processor. Cover and blend until smooth. Refrigerate for at least 2 hours.
• Top with the chopped cucumber. Garnish with the onions.

Ingredients

• 1 can (28 ounces) whole peeled tomatoes
• 0.75 cup Pace® Picante Sauce
• 2 tablespoons lemon juice
• 1 tablespoon chopped cilantro
• 0.25 teaspoon garlic powderor 1 clove garlic, minced
• 1 cup thickly sliced cucumber
• 1 stalk celery, cut into 1-inch pieces
• 1 slice firm Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread
• 0.25 cup chopped cucumber
• 4 tablespoons chopped green onion