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Ingredients
- 3 1/2 cups (or more) tomato juice
- 8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces
- 1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)
- 1 red bell pepper, cut into 1/4-inch pieces (about 1 cup)
- 1 medium onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 3 tablespoons fresh lime juice
- 1 green onion, minced
- 1 minced seeded jalapeno
- 2 garlic cloves, minced
- 3-4 tbls red wine vinegar
- 3 tbls olive oil
Preparation
Step 1
Combine 1 cup tomato juice, half of tomatoes, half of cucumber, half of onion, cilantro, parlsey and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper, onion, lime juice, green onion, jalapeno, and garlic. Add 2 1/2 cups tomato juice to mixutre. Add Vinegar and olive oil. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Serve cold. Good if serves also with avocado and hot sauce.
Makes 6 to 8 first-course servings.