Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 16 \N | Ripe tomatoes; blanched, peeled and seeded |
| 4 \N | English cucumbers; peeled and seeded |
| 4 larges | Red bell peppers; seeded |
| 2 \N | Stalks celery |
| ½ medium | Onion |
| 1 small | Jalapeno pepper; cored, seeded and, chopped fine |
| 1 \N | Serrano pepper. cored; seeded and, chopped fine |
| ½ cup | Tomato juice |
| 7 tablespoons | Sherry wine vinegar |
| 6 tablespoons | Olive oil |
| \N \N | Salt and freshly ground pepper and |
| \N \N | Cayenne pepper to taste |
| ¼ cup | Chopped mixed fresh herbs (Italian parsley; chives, cilantro and tarragon) |
Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.
Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tomato juice, vinegar and olive oil. Season lightly with salt and peppers.
Cover and refrigerate overnight, stirring occasionally. Place the mixture in a food processor and mince until the vegetables are fine but still have some texture to them. Return the mixture to a bowl, add the chopped herbs and to a bowl, add the chopped herbs and correct the seasonings to taste.
Chill and serve in ice-cold bowls.
Recipe by: Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 5, 1998