INGREDIENTS

4 c. tomato juice

3 large ripe tomatoes

1 c. diced cucumber

1 c. chopped green bell pepper

1/2 c. chopped onion

1/4 c. red-wine vinegar

2 tbsp. olive oil

1 tbsp. minced garlic

1 tsp. hot-pepper sauce, chopped cilantro

DIRECTIONS

1. Put 2 cups of the tomato juice and half of the tomatoes, cucumber, bell pepper and onion into a blender or food processor. Add vinegar, oil, garlic and hot-pepper sauce. Process until almost smooth. Pour into a large bowl.
2. Stir in remaining juice and vegetables. Cover and refrigerate at least 2 hours. Garnish with cilantro just before serving.