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
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.
THE REBELLIOUS RD
As 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.