Updated Nov 24, 2014Chatelaine
ripe plum tomatoes, or 4 large tomatoes
English cucumber, peeled
green bell pepper, chopped
large jalapeno, seeded and diced
garlic cloves, minced
340 ml can
- Drain tomatoes and peppers. Place in a food processor. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Cut into chunks and add to tomatoes with green pepper, jalapeno, garlic, oil, vinegar, cumin and salt. Pulse just until coarsely chopped. Pour in vegetable juice and vodka. Refrigerate in sealed jars until cold, at least 2 hours, preferably overnight. Serve with a bowl of cilantro cream (below).
Cilantro Cream Topper
Stir 1 cup (250 mL) sour cream with 1/2 cup (125 mL) finely chopped cilantro. Carry to party in a sealed container.