• 2 large shallots minced
  • 1 tsp kosher salt
  • 1/3 cup sherry vinegar
  • 1 tsp Tabasco sauce
  • 5 cups tomato juice
  • ½ tsp fresh ground black pepper
  • 8 ice cubes
  • 2 garlic cloves- pushed through a garlic press
  • 10 Rome tomatoes-seeded and cored- small diced
  • 2 small red bell peppers- cored, seeded and small diced
  • 2 small cucumbers- striped peeled, seeded and small diced
  • Croutons for garnish topping- optional
  • Extra virgin olive oil for garnish topping-optional


In a large bowl combine the diced and seeded: tomatoes, bell peppers, and cucumbers; add the shallots, garlic, salt vinegar, black pepper and let stand for 5 minutes to allow the vegetables to release their juices. After 5 minutes stir in the tomato juice and Tabasco sauce and add the ice cubes. Cover in plastic wrap and set in the refrigerator for at least 4 hours or up to 2 days.

Serve cold and top with croutons and extra virgin olive oil drizzle.

Recipe adapted from America’s Test Kitchen

Culinary tradition: Spanish

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.