Serves: 12
Prep.Time: About 1 hour
BROTH:
3 pounds fresh ripe tomatoes -- peeled & seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers - seeded
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon coarse ground black pepper
2 tablespoons lime juice (use fresh-squeezed if possible)
2 cups water
VEGETABLES:
1 whole red bell pepper, peeled & seeded -- diced in 1/4" pieces
1 whole green bell pepper, peeled & seeded -- diced in 1/4" piece
1 whole yellow bell pepper, peeled & seeded -- diced in 1/4" pieces
2 cups scallions -- thinly sliced
2 cups cucumber, peeled & seeded -- diced in 1/4" pieces
2 cups jicama, peeled -- diced in 1/4" piece
1 cup zucchini -- diced in 1/4" piece
1 Cup yellow squash -- diced in 1/4" pieces
4 whole tomatoes, outside skin and flesh only -- diced in 1/4" piece
2 tablespoons cilantro, basil, or parsley -- chopped
Puree all broth ingredients in a blender or food processor. Press the mixture through a strainer to remove any seeds and large pieces of pulp. Cover and chill.
Meanwhile, prepare the remaining ingredients and carefully stir all but the herbs into the chilled broth. Serve chilled, garnished with the chopped cilantro or herb of choice (or cover and keep in refrigerator up to 3 days).
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved