Ingredients
2 large tomatoes (1 lbs/454 g)
1 large English cucumber
4 celery stalks
1 jar of roasted red pepers (250 ml)
1 bunch cilantro (about 1/2 cup)
2/3 cup red wine vinegar
1/2 cup olive oil
1/4 tsp Tabasco sauce
1 tsp onion powder
1 large can of tomato juice (1.36 litres)
Preparation
Cut up the first 5 ingredients into small chunks and place them in a food processor fitted with a blade.
Add tomato juice only to the halfway point of the food processor bowl.
Process on high until the vegetables are pureed.
Add the next 4 ingredients, puree a few more seconds to blend all.
Pour the puree into a large bowl, add the rest of the tomato juice, stir and place in the fridge.
Serve chilled.
Keeps well for 4 or 5 days.
