Directions:
- Wash and coarsely chop the tomatoes, saving the juice.
- Core, seed and coarsely chop the peppers.
- Peel, seed and coarsely chop the cucumbers.
- Dice the celery.
- Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
- Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely - mixture should be chunky and crunchy.
- Stir in cayenne and dill and salt and pepper to taste.
- Cover and chill for at least 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.32 Kcal (1040 kJ) | ||
| Calories from fat | 100.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Sodium | 89.42mg | 4% | |
| Potassium | 598.66mg | 13% | |
| Total Carbs | 34.09g | 11% | |
| Sugars | 13.11g | 52% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 168.1mg | 280% | |
| Iron | 0.3mg | 1% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 44.12 Kcal (185 kJ) | ||
| Calories from fat | 17.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 17% | |
|---|---|---|---|
| Sodium | 15.89mg | 4% | |
| Potassium | 106.36mg | 13% | |
| Total Carbs | 6.06g | 11% | |
| Sugars | 2.33g | 52% | |
| Dietary Fiber | 0.61g | 14% | |
| Protein | 0.51g | 6% | |
| Vitamin C | 29.9mg | 280% | |
| Calcium | 9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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