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Categories:
tomato juice tomatoes cucumber green pepper honey garlic scallions lemon red wine vinegar tarragon ground cumin parsley tobasco olive oil salt red pepper
Viewed: 50 - Published at: 5 years agoIngredients
- 4 c tomato juice
- 2 large tomatoes
- 2 cucumber
- 2 green pepper
- 1 tsp honey
- 1 clove crushed garlic
- 4 scallions (chop to light green part)
- juice from 1/2 lemon & 1/2 lime
- 1 Tbs red wine vinegar
- 1 T. fresh chopped tarragon (can omit if you want)
- 1 T fresh chopped basil (if omit tarragon use a little more)
- 1/2 tsp ground cumin
- 1/3 cup chopped parsley
- dash tobasco
- 2 T. olive oil
- salt & pepper to taste
- 1/8 tsp red pepper flakes (up to 1/4 tsp if you like the extra bite)
Method
- 1. Chop veggies and fresh herbs into chunks.
- 2. Put in Cuisinart and Chop until chunky (about 10 - 15 seconds)
- 3. Add 3 c. of the tomato juice and chop some more until thick but still have small pieces of veggies. Don't puree completely.
- 4. Pour into Container, taste and season as necessary.
- If you want a little thinner, add more tomato juice and stir well.
- 5. Regrigerate at least 2 hours before serving.
- Serve topped with creme fresh or Sour Cream, and chopped scallion.
