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Soup & Stew
4 - 6 servings
10 minutes
0 minutes
Melissa's Corporate Chefs
3 Organic Tomatoes, ripe (about 1½ pounds) cut into ¼ inch cubes
1 Organic Red Bell Pepper, cored, seeded, and cut into ¼ inch cubes
1 Organic Green Bell Pepper, cored, seeded, and cut into ¼ inch cubes
2 Organic Cucumbers, peeled and cut into ¼ inch cubes
½ Maui Onion, diced fine
2 stalks Organic Celery, cut into ¼ inch cubes
2 cloves Garlic, minced
1 Jalapeno Pepper, stem removed and diced fine
3 cups Tomato Juice
2 tablespoons Red Wine Vinegar
1 tablespoon Olive Oil
½ teaspoon Salt and Pepper to taste
Combine tomatoes and their juices and all other ingredients in a nonreactive bowl. Cover and refrigerate.
Allow to stand overnight to blend flavors.
Taste and adjust seasoning with salt and pepper.
