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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
8 large tomatoes |
2 cucumbers |
1 large green bell pepper |
1 large yellow bell pepper |
1 small purple onion |
1 jalapeño pepper, seeded |
1 large garlic clove |
1 (32-ounce) bottle vegetable juice |
1/3 cup red wine vinegar |
1 tablespoon grated lemon rind |
1/4 cup fresh lemon juice |
2 teaspoons salt |
1 teaspoon paprika |
2 to 3 teaspoons hot sauce |
toppings: sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, chopped fresh mint |
garnish: green and yellow baby tomatoes, fresh basil sprigs |
Directions:
1. Peel tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers, and onion into quarters. Remove and discard cucumber and bell pepper seeds.
2. Process vegetables, jalapeno pepper, and garlic in a blender or food processor until almost smooth, stopping to scrape down sides. Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours. Serve with toppings, if desired. Garnish, if desired.
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