Total: | 4 hr 10 min |
Prep: | 4 hr 10 min |
Yield: | 4 servings |
Total: | 4 hr 10 min |
Prep: | 4 hr 10 min |
Yield: | 4 servings |
Ingredients
- 2 cucumbers, diced
- 3 large tomatoes, diced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2 1/2 cups tomato juice
- Salt
- Pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Juice of 1 lime
- Tabasco
Instructions
- In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 114 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Carbohydrates | 25 g |
Dietary Fiber | 5 g |
Sugar | 13 g |
Protein | 5 g |
Cholesterol | 0 mg |
Sodium | 1276 mg |
Serving Size | 1 of 4 servings |
Calories | 114 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Carbohydrates | 25 g |
Dietary Fiber | 5 g |
Sugar | 13 g |
Protein | 5 g |
Cholesterol | 0 mg |
Sodium | 1276 mg |
Reviews
1. “Hot and spicy” vegetable juice, instead of tomato juice and lime juice. It has more body, for starters, and the heat would, I hoped, cut the need for salt, black pepper, and hot pepper sauce. Added half of the juice to the blender with 2/3 of the diced cucumbers and blended until slushy. Added the pepper sauce, after all, following the next step.
2. Maybe my garden vegetables *are* mutants, but one large-to-me orange pepper and two large beefsteak tomatoes did the trick. Added these to the cuke slush along with the remain cuke bits, then pulsed until chunks were fine.
3. Cilantro, not basil, and parsley added right before chilling.
Now that I’ve made it once, I want to try again with various heirloom tomatoes — lemon, Black krim, pink lady (not together!)–and the Armenian cucumber (really a tubular melon) booming in my garden. Also, a couple anchovies would be interesting.