Monday, July 1, 2013


I do not know why I don't make this more often. It is so yummy, and refreshing on a hot summer day. The amounts are approximate and flexible.

2 cups roughly chopped tomatoes
1/3 cup each celery, green onion, red pepper, cucumber roughly chopped
2-4 T diced onion
1+ cup V8 juice (or tomato juice)
1/2 - 1 cup beef broth or consommé
Handful of chopped fresh herbs (I used thyme, rosemary, basil, parsley, oregano from my garden)
2 T Olive oil
1-2 T red wine vinegar
1-2 T lemon juice
Salt and pepper
Dash worcestershire sauce
Garnish - diced avocado

Coarsely chop veggies then pulse one at a time in the food processor (I may try dumping them all together next time and see what happens). Green onion is better diced by hand by hand.

Combine all ingredients.  Adjust seasoning and consistency with more or less juice/broth. Chill 4 hrs or overnight if possible.

Most recipes also include raw garlic but not me. If you like it spicy, throw in hot peppers or hot sauce.