8 servings

2 large fresh tomatoes, peeled and cored
1 large cucumber, halved
1 green pepper, halved and seeded
1 medium onion, peeled and halved
3 cups tomato juice
1/3 cup red wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon hot pepper sauce (like Tabasco)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 to 4 garlic cloves, minced


In a blender or food processor, puree half the cucumber, 1 tomato, half the green pepper, half the onion and 1 cup tomato juice. In a large bowl, pour puree and add the remaining tomato juice, vinegar, oil, pepper sauce, salt, pepper and garlic. Cover and refrigerate for at least 2 hours. Chop the remaining vegetables, cover and refrigerate until serving time. Just before serving, stir chopped vegetables into the puree. Serve chilled.

Nutrition information: