Prep 1 hr 30 mins
Cook 2 hrs
A Summertime favorite of mine. It just gets too hot to stand over a stove or grill here in "Dixieland." This recipe requires no heat. I get bored with salads, so this one will give me my veggie fix and cool me down at the same time. As always, this recipe is very flexible - adjust seasonings to your tastes. Just about any vegetable that can be served raw would work in this recipe. I know the honey sounds like a strange addition, but it helps mellow out all the acidity in the tomato.
- 1 (46 ounce) can tomato juice or 1 (46 ounce) can vegetable juice
- 5 ripe tomatoes (peeled and de-seeded)
- 1 medium cucumber (peeled and de-seeded_)
- 1 small bell pepper
- 1 large onion
- 1 jalapeno pepper (de-seeded) (optional)
- 2 celery ribs
- 1 tablespoon garlic (chopped or minced)
- 1⁄4 cup flat leaf parsley (chopped)
- 1 limes, juice of or 1 lemon, juice of
- 1 dash Worcestershire sauce
- salt and pepper (to taste)
- 1 teaspoon dried basil
- 1 tablespoon honey
- Pour the tomato juice into a large bowl.
- Chop the vegetables medium to fine dice and add to juice.
- Add the garlic, parsley, citrus juice and all other seasonings -- stir, cover, refrigerate and let stand for at least 2 hours (preferably overnight) so that the flavors and seasonings can "meld together." Serve chilled.
- There are lots of other seasonings and spices you can add to this recipe. Experiment with it to see what suits your fancy. I sometimes add some ground cumin, cayenne pepper,hot pepper sauce, Spike or oregano.