Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Fresh Tomatoes; Peeled And Seeded |
| 24 ounces | Tomato Juice |
| 4 ounces | Balsamic Vinegar |
| 5 tablespoons | Tomato Paste |
| 2 | Serrano Peppers |
| 1 dash | Tabasco Sauce |
| ¼ teaspoon | Veg Worcestershire Sauce |
| 1 tablespoon | Sugar; Or To Taste |
| 1 teaspoon | Salt |
| 2 teaspoons | Cumin |
| ½ teaspoon | Pepper |
| 2 tablespoons | Lime Juice |
| 2 cups | Water |
| 1 | Red Bell Pepper; Peeled And Seeded |
| 1 | Green Bell Pepper; Peeled And Seeded |
| 1 | Yellow Bell Pepper; Peeled And Seeded |
| 2 cups | Scallions; Thinly Sliced |
| 2 cups | Cucumbers; In 1/4" Slices |
| 2 cups | Jicama; In 1/4" Slices |
| 1 cup | Zucchini; In 1/4" Slices |
| 1 cup | Yellow Squash; In 1/4" Slices |
| 4 | Tomatoes; Seeded And Chopped |
| 2 tablespoons | Cilantro; Chopped |
Cut the peppers into ¼" pieces. Puree the first 13 ingredients (3 pounds tomatoes through 2 cups water) in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients. Serve chilled. Will keep well in refrigerator for up to 3 days.
Per serving: 81 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 457mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Tejas Restaurant (Minneapolis) Converted by MM_Buster v2.0n.