Description[]
Ingredients[]
- ¾ pound tomatoes, peeled seeded and diced
- green onions, sliced
- 1 medium cucumber, peeled, seeded and diced
- 1 large green bell pepper (or poblano), seeded and diced
- ¾ pound tomatoes, peeled seeded and diced
- 2 cups tomato juice or V-8
- ½ teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, pressed
- 1 teaspoon fresh chopped cilantro, no stems
- 1 teaspoon fresh chopped parsley, no stems
- salt, to taste
- freshly ground black pepper, to taste
Directions[]
- In a blender/food processor, puree ¾ pound tomatoes with tomato juice/V-8, Worcestershire sauce, tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
- Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
- Combine ¾ pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl.
- Prepare these vegetables about 3 hours before serving and refrigerate.
- Ladle soup into individual bowls.
- Float vegetables on top of the soup.