INGREDIENTS
2 pounds ripe plum or Roma tomatoes, halved, core and seeds removed 1 medium cucumber, peeled, sliced into thick coins 1 medium red, yellow, or orange bell pepper, stem and seeds removed, sliced into large chunks 1/2 medium sweet yellow onion, peeled and cut into large chunks 3 cloves of garlic, peeled 1/4 cup fresh cilantro leaves 2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 12-oz can low sodium V-8 juice 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon cumin Optional toppings: hot sauce, fresh cilantro leaves, cucumbers PREPARATION Place all of the ingredients in a large blender or food processor. Pureé for about 2 minutes, leaving it slightly chunky. Taste and season as desired. Place in a container and refrigerate for at least 4 hours or overnight, to give all of the flavors a chance to meld together. Serve chilled with suggested toppings. Makes 5–6 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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