 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
9 medium tomatoes (about 3 lb.), cored, seeded and quartered |
1 large green bell pepper, cored, seeded and coarsely chopped |
1 jalapeño, seeded and chopped |
1 small onion, chopped |
2 cloves garlic, chopped |
2 slices white bread (about 1.5 oz.), crusts removed, torn into pieces |
2 cups chilled tomato juice |
1/4 cup red wine vinegar |
2 tablespoons olive oil |
salt and pepper |
2 scallions, white and light green parts, sliced (about 2 tbsp.), optional |
1/2 cup chopped avocado, optional |
Directions:
1. Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.
2. Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.
|
|