1 English cucumber, peeled (or 2 regular, peeled and seeded), finely diced
1 red pepper, seeded and finely diced
1 green pepper, seeded and finely diced
1 small jalapeno pepper, seeded and finely diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley, plus extra for garnish
2 tablespoons chopped fresh basil
4 medium tomatoes, skinned and finely chopped
1 medium red onion, finely diced
4 cups (1 quart) tomato juice
1-1/2 cups plain bread crumbs
1/3 cup red-wine vinegar
1 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
Garnish: 2 avocados, pitted and chopped, and chopped fresh parsley


Place ingredients in a large bowl or pitcher. Stir well to combine, and season to taste with salt and pepper. Refrigerate at least 2 hours or overnight. Adjust seasoning before serving. Ladle into eight chilled serving bowls and garnish with avocado and parsley.


8 servings

Preparation Time

40 Minutes

Total Time

3 Hours

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