- Rating:
- Servings:
- 1O
- Difficulty:
- Total Time:
- Recipe By:
- Bobby Flay
Ingredients
- 4 large Yellow Tomatoes, peeled seeded and diced
- 1 medium Organic Bell Pepper (use Red Bell Pepper), seeded and diced
- 1 medium Organic Bell Pepper (use Green Bell Pepper), seeded and diced
- 2 Jalapeno Chiles, minced
- 1/2 cup Cilantro, chopped
- 1/2 cup Organic Lime juice, freshly squeezed
- 2 cups Tomato Juice
- 2 medium Organic Cucumbers, peeled seeded and diced
- 3 cloves Organic Garlic
- 6 slicesWhite Bread, crusts left on
- Salt and Fresh Ground Black Pepper
- sprigs Cilantro for garnish
Directions
In a mixing bowl combine the tomatoes, bell peppers, jalapenos, cilantro, lime juice, tomato juice, and half the cucumbers. Set aside. In a food processor, puree the remaining cucumbers with the garlic and white bread. Add to the tomato mixture, season with salt and pepper to taste, and refrigerate long enough to chill. Serve cold, garnish with cilantro springs.
Note:
May be kept for one day, but no longer. Best served within 1 - 2 hours completion.
