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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 4 roma tomatoes, cored and roughly chopped |
1 green bell pepper, roughly chopped |
2 cucumbers peeled, seeded and roughly chopped |
4 cup(s) tomato juice |
1 1/2 teaspoon(s) salt |
1/4 teaspoon(s) white pepper |
3/4 teaspoon(s) tabasco sauce |
1 clove(s) garlic, minced |
1/4 cup(s) red wine vinegar |
1/4 cup(s) extra virgin olive oil |
1/4 cup(s) dry bread crumbs |
2 cup(s) ice water |
1 bunch(es) green onions, thinly sliced |
1/4 cup(s) fresh italian parsley, chopped |
Directions:
1. In a food processor or blender, coarsely chop the tomatoes, bell pepper and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa.
2. Add 3/4 cup of the tomato juice to each batch to help the mixture chop more evenly.
3. Transfer the chopped vegetables to a bowl. Stir in the remaining tomato juice, the Tabasco sauce, salt, pepper, garlic, vinegar, olive oil, bread crumbs, and water. Cover and chill for at least 4 hours or overnight.
4. Serve in chilled bowls or mugs with a sprinkle of the chopped green onions and parsley.
5. CALORIES 101; FAT 4 g
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