Because tomatoes hit their peak about the same time temperatures do, this very easy and cold vat of deliciousness is loaded with summer flavors…but not with calories.
Since I wait all winter for tomatoes to taste like tomatoes again, I almost always have it in my summer inventory and can easily eat 2 big bowls of it a day!
And, remember, your food processor is your BFF…
Use it, and this takes just 30 minutes to throw together!
8 Persian cucumbers (about 4 cups) skin on, chopped (you can use 3 regular cukes, but you must scrape the seeds from those..)
2 small red onions, chopped (about 3 cups)
2 large red bell peppers, chopped
1 fresh jalapeno, minced
2 T fresh garlic, minced
2 large stalks celery, fine chop
6 cups chopped fresh tomatoes (I buy medium vine ripened if there’s nothing ready in the garden)
1/2 cup seasoned rice wine vinegar
1 46-ounce bottle plain tomato juice (not V-8!)
2-3 t kosher salt (amount will vary depending on saltiness of the tomato juice you buy)
Toss everything in a large bowl or Tupperware and pour in the vinegar and the tomato juice and taste for seasonings.
When adding salt, be conservative.The intensity of the flavors will increase as it sits.
Let it rest in the fridge overnight before serving… Even better 2 days after…!
(Not a word about my Annie Sullivan sunglasses here… Not. A. Word.)