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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 yellow or orange bell pepper, seeded |
1 medium cucumber, peeled and seeded |
1 medium onion, peeled |
1 garlic clove |
3 pounds tomatoes, peeled and seeded (about 6 medium) |
1 tablespoon olive oil |
1 1/2 cups spicy-hot vegetable juice |
1/3 cup red wine vinegar |
1/2 teaspoon salt |
6 tablespoons reduced-fat sour cream |
Directions:
1. Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.
2. Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.
3. Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.
4. Note: Don't over process the vegetables; they need to be finely chopped, but not pureed.
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