Directions:
- Bring salted water to a boil in a medium pot. Cut an x shape on the tops and bottoms of the tomatoes. Boil the tomatoes until the skin begins to peel back, about 20 to 30 seconds. Plunge the tomatoes into a bowl of iced water to chill. Peel and seed the tomatoes, then chop them.
- In a medium bowl, combine the olive oil, vinegar, and tomato juice. Mix well, and then add the diced bread to soak. In another bowl, combine the chopped tomato, cucumber, red pepper, onion, garlic, parsley, and cilantro. Reserve 1/2 cup of this chopped mixture for garnish, if desired.
- Put all ingredients into a blender or food processor and puree until smooth. Serve chilled and garnish with the avocado and reserved diced vegetables, if desired.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.73 Kcal (1113 kJ) | ||
| Calories from fat | 213.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.68g | 36% | |
|---|---|---|---|
| Sodium | 17.16mg | 1% | |
| Potassium | 551.58mg | 12% | |
| Total Carbs | 11.65g | 4% | |
| Sugars | 8.08g | 32% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 2.85g | 6% | |
| Vitamin C | 60.9mg | 102% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 85.41 Kcal (358 kJ) | ||
| Calories from fat | 68.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 36% | |
|---|---|---|---|
| Sodium | 5.51mg | 1% | |
| Potassium | 177.28mg | 12% | |
| Total Carbs | 3.74g | 4% | |
| Sugars | 2.6g | 32% | |
| Dietary Fiber | 0.74g | 9% | |
| Protein | 0.92g | 6% | |
| Vitamin C | 19.6mg | 102% | |
| Calcium | 11.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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