Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Fresh tomatoes -- peeled -peeled seeded -- diced in
-seeded -1/4" piece
24 Fluid ounces Tomato juice 1 Whole Yellow bell pepper,
4 Fluid ounces Balsamic -peeled seeded -- diced in
-vinegar -1/4" pieces
5 tb Tomato paste 2 c Scallions -- thinly sliced
2 Serrano peppers 2 c Cucumber, peeled seeded --
1 ds Tabasco sauce -diced in 1/4" pieces
1/4 ts Worcestershire sauce 2 c Jicama, peeled -- diced in
1 tb Sugar -- to taste -1/4" piece
1 ts Salt 1 c Zucchini -- diced in 1/4"
2 ts Ground cumin -piece
1/2 ts Fresh ground black pepper 1 c Yellow squash -- diced in
2 tb Lime juice -- use -1/4" pieces
-fresh-squeezed 4 Whole Tomatoes, outside skin
2 c Water -and flesh only -- diced in
1 Whole Red bell pepper, -1/4" piece
-peeled seeded -- diced in 2 tb Cilantro, basil, or parsley
-1/4" pieces -chopped
1 Whole Green bell pepper,

Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups
Water") in a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled.

Will keep well in the refrigerator for up to three days.

Recipe By : Mark Haugen of Tejas, Minneapolis,MN

From: Marjorie Scofield Date: 11-15-95 (09:27)
(160) Fido: Recipes

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