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Recipe
from: Delicious Living! magazine - June 2001
- 2 cups
tomatoes, peeled, seeded, and chopped
- 1 large
clove garlic
- 1 jalapeno,
halved and seeded
- 2 tablespoons
olive oil
- 3 tablespoons
white wine vinegar
- 8 tablespoons
fresh lime juice
- 2 cups
tomato or vegetable juice
- 1/4 cup
each finely chopped red pepper, green pepper, celery, and cucumber
- 1 tablespoon
flat-leaf parsley, chopped
- 1/2 teaspoon
paprika
- 2 teaspoons
sea salt
- 2 teaspoons
freshly ground black pepper
Place tomatoes, garlic and jalapeno in food processor and blend.
Add oil, vinegar and lime juice. Puree until smooth.
In
a large bowl, combine tomato mixture with remaining ingredients.
Cover
and refrigerate overnight. Add additional salt & pepper to
taste.
For
optional garnish: Chopped Avocado / Chopped Scallions / Peeled
Shrimp / Tabasco Sauce
Serve
in short glasses as an appetrizer or in bowls as a first course.
Place condiments in small serving dishes on the table, so guests
can garnish as they desire.
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