Ingredients
- 8 tomatoes
- 5 jalapeno peppers seeded
- 2 celery stalks
- 1 cucumber
- 1 onion (red)
- 1 bell pepper
- 950 ml tomato juice
- 45 ml lime juice (fresh)
- 30 ml wine vinegar (red)
- 4 gr salt
Cut the vegetables in chunks and pulse in a food processor until finely chopped. Combine them with the broth ingredients. Mix, cover and refrigerate until thoroughly chilled. Serve topped with a dollop of low-fat, plain yogurt. Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)
