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Courtesy of Verrill Farm.


1-3/4 pounds fresh tomatoes, cut into chunks
3/8 cup chopped onions
1 cup green, red, and yellow peppers, chopped
1-1/2 celery stalks, sliced
1/2 English cucumber
1-1/2 scallions, sliced
1/2 teaspoon garlic


Pulse the above ingredients in a food processor, being careful not to over process. The mixture should be chunky. Transfer to a bowl and add:


14 ounces tomato juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon olive oil
1/2 teaspoon hot sauce (Red Hot or Tabasco)
juice of 1/4 lemon
1-1/2 teaspoons cilantro, chopped


Mix together. Salt and pepper to taste.

Cooking & Recipes


10-12 servings

Preparation Method

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