in Recipes, Soups and Stews, Vegan

Serves 4

4 – 5 ripe tomatoes, seeded and diced
1 red pepper, medium dice
1/2 small red onion, small dice
1/2 cup celery, small dice
1 cucumber, peeled, medium dice
1 clove garlic, minced
1/4 cup red wine vinegar
2 cups vegetable juice
pinch cayenne
1 teaspoon cumin
sea salt to taste
chopped cilantro for garnish
lemon slices for garnish

Mix tomato, pepper, onion, celery, and cucumber together in a bowl. Separate the mixture into two bowls. Add garlic to one of the bowls and empty into a blender or food processor. Add vinegar and puree until smooth. Add vegetable juice, cayenne, and cumin and blend. Add the puree to the bowl of diced vegetables and mix well. Refrigerate several hours or overnight. Garnish with lemon and cilantro.