From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. In a blender or food processor, combine 1-1/4 cups vegetable juice cocktail, 1/2 the cucumber, 1 tomato, sugar, vinegar and olive oil. Blend until smooth.
2. Pour mixture into a large bowl and add remaining tomatoes, remaining cucumber, red onion, celery, green onions, zucchini, green pepper, cilantro, pepper sauce, salt and pepper. Stir to blend.
3. Serve well chilled with croutons, a dollop of sour cream and cilantro sprigs.
SERVES: 6 - 8
- 2-3/4 cups vegetable juice cocktail
- 1 medium cucumber, cut into chunks
- 3 medium tomatoes, cut into chunks
- 1 Tablespoon sugar
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 small red onion, finely chopped
- 2 celery stalks, diced
- 2 green onions, chopped (green parts only)
- 1 zucchini, chopped
- 1 small green bell pepper, finely chopped
- 1/2 cup cilantro, chopped and additional sprigs for garnish
- 7 – 8 drops hot pepper sauce
- Salt and pepper to taste
- Croutons and sour cream for garnish
TO PREPARE:
1. In a blender or food processor, combine 1-1/4 cups vegetable juice cocktail, 1/2 the cucumber, 1 tomato, sugar, vinegar and olive oil. Blend until smooth.
2. Pour mixture into a large bowl and add remaining tomatoes, remaining cucumber, red onion, celery, green onions, zucchini, green pepper, cilantro, pepper sauce, salt and pepper. Stir to blend.
3. Serve well chilled with croutons, a dollop of sour cream and cilantro sprigs.
SERVES: 6 - 8
