Southern Living
12 1/2 cups


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8 large tomatoes
2 cucumbers
1 large green bell pepper
1 large yellow bell pepper
1 small purple onion
1 jalapeño pepper, seeded
1 large garlic clove
1 (32-ounce) bottle vegetable juice
1/3 cup red wine vinegar
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
2 teaspoons salt
1 teaspoon paprika
2 to 3 teaspoons hot sauce
Toppings: sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, chopped fresh mint
Garnish: green and yellow baby tomatoes, fresh basil sprigs


Prep: 20 Minutes
Chill: 8 Hours

Peel tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers, and onion into quarters. Remove and discard cucumber and bell pepper seeds.

Process vegetables, jalapeno pepper, and garlic in a blender or food processor until almost smooth, stopping to scrape down sides. Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours. Serve with toppings, if desired. Garnish, if desired.

Created date

December 2001