With a bit of sweetness from the balsamic, this simple side dish turns out to be incredibly tasty and juicy. a wonderful accompaniment to mashed potatoes, a glass of cabernet, and a steak that has been cooked.
| Prep Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large English cucumber – halved, seeded, and chopped
- 2 red bell peppers, seeded and chopped
- ½ cup chopped red onion
- 2 stalks celery, chopped
- 5 plum tomatoes, quartered and seeded
- 2 cloves garlic, or more to taste
- 3 cups low-sodium tomato juice
- ¼ cup white wine vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes, or more to taste (Optional)
Instructions
- Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
- Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
- Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
- Chill until flavors combine and deepen, about 2 hours.
- Do not remove the skin if using an English cucumber but do remove if using a garden cucumber.
Reviews
SO DELICIOUS! I added one ear of fresh corn kernels, and followed the recipe entirely as written Am now anxiously awaiting it cooling in fridge Thankyou