6 large tomatoes
1 large cucumber, peeled, seeded and finely diced
1 large green bell pepper, finely chopped
1 medium-sized red onion, minced
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
Juice of 1/2 lemon
2 to 3 Tbsp. fresh parsley, chopped (to taste)
2 Tbsp. fresh basil, chopped or 2 tsp. dried basil
Salt and fresh ground pepper to taste
Tabasco sauce to taste
To peel the tomatoes, submerge them in boiling water for 15
seconds. Place into a colander and rinse under cold water.
The skins should slip right off. Core the tomatoes and
gently squeeze out the seeds.
Chop half of the tomatoes coarsely and puree the other half
in a food processor. Combine the puree and chopped tomatoes
in a large mixing bowl. Blend the remaining ingredients with
Cover and refrigerate for several hours before serving.
Serve chilled; garnish with herbed croutons if desired.
Nutritional analysis per serving: Calories 99, Fat 5g,
Cholesterol 0mg, Fibre 3g, Sodium 20m
This is an official Fruits & Veggies—More Matters Recipe.