Ingredients
- 2 Cups Vegetable or Tomato Juice
- 1 English Cucumber Peeled
- 4 Roma Tomatoes Cored and seeded
- 1 Bell Pepper Any color
- 1 Medium Onion
- 3 Cloves Garlic
- 1/4 Cup Italian Parsley
- 1/4 Cup Cilantro
- 1 Lemon or Lime Juiced
- 2 Tbsp. Sherry Vinegar
- 1-1/2 Tsp. Sweet Smoked paprika Or to taste
- 1 Tsp Ground Cumin Or to taste
- 2 Ears Corn Roasted
Servings:
Instructions
- Remove the corn kernels from the cobs and set aside. Save cobs for Vegetable or Corn Stock.
- Chop the Cucumber, Tomatoes, Pepper, and onions into 1 inch chunks. Place in food processor bowl or a large deep bowl (if using an immersion blender).
- Roughly chop up the Garlic, Parsley, and Cilantro and add to whatever type of bowl you are using. Add the Vegetable Juice to the bowl as well.
- Add the Citrus Juice, Vinegar, Smoked Paprika and Cumin to your bowl. Process the veggies and juice until chopped to your liking. Check for seasonings and add more if needed. a little Salt & Pepper is good, too.
- Stir in the corn kernels and store covered in the refrigerator for several hours. Serve chilled.
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