9 medium tomatoes (about 3 lb.), cored, seeded and quartered
1 large green bell pepper, cored, seeded and coarsely chopped
1 jalapeño, seeded and chopped
1 small onion, chopped
2 cloves garlic, chopped
2 slices white bread (about 1.5 oz.), crusts removed, torn into pieces
2 cups chilled tomato juice
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and pepper
2 scallions, white and light green parts, sliced (about 2 Tbsp.), optional
1/2 cup chopped avocado, optional
How to Make It
Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.
Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.