This latest version, based on what I made recently, makes nearly a gallon. I filled up a 3.5L container.
The key to this recipe is the taste checking as you assemble it, both in quantity of ingredients and seasonings. The ripeness and flavor of the tomato and cucumber and jalapeño components can vary throughout the year. This is a summertime favorite, not just for coolness in hot weather, but because of the ripeness of the components. Quality counts.
- 3 cups cold tomato juice – chilled overnight is best
- 8 organic Roma tomatoes, peeled, deseeded, and diced
- 1 cup fragrant cherry or grape tomatoes, halved
- 1 whole English cucumber, cubed
- 1 medium sweet onion, diced (about a cup)
- 1 large green pepper, diced (about a cup)
- 2 Tablespoons honey
- 2 cloves garlic, minced
- 3 large scallions, chopped
- 2 – 3 Tablespoons fresh lime juice (or lemon or a combination)
- 2 – 3 Tablespoons white Balsamic vinegar
- 1/4 cup roughly chopped fresh parsley
- 2 – 3 Tablespoons roughly chopped fresh tarragon
- 1/4 teaspoon ground cumin
- 2 jalapeños, deseeded and deveined, minced
- 3 – 4 Tablespoons extra virgin olive oil
- 1 – 2 teaspoons salt
- 1/2 to 1 teaspoon white pepper
- For garnish when serving: fresh cilantro
1 – Combine all ingredients in a blender (using the lower quantities initially if you are not sure) and purée for 5 pulses or more, until well-blended and of thick consistency, but still showing bits of the various ingredients. You may have to do this in batches for a smaller-bowled blender — just pour each of the batches into a large bowl and stir to blend flavors.
2 – Taste. Adjust any of the ingredients to your liking, for example, more tomato juice, lime juice, salt, pepper, jalapeño, cumin, olive oil, honey, etc.
3 – Chill for several hours (at least 4), or overnight.
4 – Stir well before serving. Top each serving with a few cilantro leaves, even another drizzle of extra virgin olive oil, if you like. Goes well with crunchy vegetable chips, too.
©2016 Barbara Newton-Holmes