Saturday, June 26, 2010


Serves 4

2 cups red tomatoes, peeled
1 medium red bell pepper, seeded
½ C scallions or Vidalia onion
1 cucumber, peeled
1 TLBS red wine vinegar
2 C tomato juice (V-8)
1 TLBS Extra Virgin Olive Oil
Fresh cilantro leaves, diced
If using fresh tomatoes add a little salt
Add a little freshly ground black pepper
1lime, quartered

Dice tomatoes, peppers, red onion and cucumber so they are not too big, but somewhat chunky. Place in medium bowl. Add vinegar. Puree a third of the mixture with the tomato juice in a blender until smooth. Add the puree to the bowl of diced vegetables. Add olive oil and chopped cilantro leaves. Cover and refrigerate over night. Salt and pepper to taste.

Serving suggestions: Serve with a bottle of Louisiana Hot Sauce or Tabasco, a wedge of lime, and corn chips. Makes an great appetizer to a main dish of Tacos or Burritos. This cold soup is excellent on a sizzling summer evening.

©Wilma Carolyn Johnson Short

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