April Stewart Klausner shared a version of this recipe with me. It's a staple of our summer meals. Use a Chop Wizard to cut the vegetables so that they are uniformly shaped and sized. It adds to the aesthetic experience.
Ingredients
46-ounce can Sacramento tomato juice, chilled
1½ medium cucumber, seeded and diced
1 medium tomato, peeled (by blanching in boiling water) and diced
1 tablespoon sugar
1 clove garlic, crushed and chopped
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
Dash ground cumin
2 medium tomatoes, diced
½ small red onion, diced
2 celery stalks, diced
Kernels from 2 cooked ears of fresh corn (optional)
2 scallions, chopped
1 small zucchini, diced
1 small green pepper, diced
Dash Tabasco or jalapeño pepper, finely chopped
Juice of ½ lemon
Kosher salt
Flat-leaf parsley, chopped
Fresh cilantro, chopped
Preparation
In a large mixing bowl, add 10 ounces of tomato juice, ½ cucumber, peeled tomato, sugar, garlic, vinegar, olive oil and cumin. Combine with a fork.
Combine the remaining ingredients (including remaining tomato juice) except for lemon juice, salt, parsley and cilantro and refrigerate until chilled. Before serving, add lemon juice, salt, parsley and cilantro to taste.
Yield: 10
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