Directions:
- Core tomatoes, then cut a small X at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.
- Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
- Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.
- Serve in hollowed out bell peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.49 Kcal (2656 kJ) | ||
| Calories from fat | 365.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.56g | 62% | |
|---|---|---|---|
| Sodium | 1960.54mg | 82% | |
| Potassium | 709.34mg | 15% | |
| Total Carbs | 49.15g | 16% | |
| Sugars | 13.28g | 53% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 19.25g | 39% | |
| Vitamin C | 181.6mg | 303% | |
| Vitamin A | 3.7mg | 123% | |
| Iron | 63.2mg | 351% | |
| Calcium | 49.4mg | 5% | |
* 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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