Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 1/2 pounds vine-ripened tomatoes 2 cups V8 juice (preferably homemade) 1 large cucumber, peeled, seeded and chopped 1 red bell pepper, cored and seeded 1 red onion, chopped 1 Tablespoon paprika 2 garlic cloves, smashed and chopped 1/4 cup garlic-infused olive oil 1 lime, juiced 1/4 cup purple basil-flavored red wine vinegar 2 teaspoons worcestershire sauce 1 Tablespoon cilantro, chopped 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly-ground black pepper A few splashes of Crystal Hot Sauce DIRECTIONS Peel, seed, core and chop tomatoes. Place the tomatoes and all remaining ingredients in a large mixing bowl. Stir to combine. Puree 1 1/2 cups of the mixture in a blender for 20 seconds on high speed. Return the mixture to the bowl. Stir to combine. Cover and chill for at least 2 hours and up to overnight. Check for seasoning and garnish with basil. Serve chilled. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
