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Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
20 mins
chill:
2 hrs
total:
2 hrs 20 mins
Yield:
8 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.

Nutrition Facts

90 calories; fat 4g; saturated fat 1g; protein 2g; carbohydrates 13g; fiber 3g; cholesterol 0mg; sodium 323mg.
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