Ingredients
- 2 Cups Vegetable Juice or Tomato Juice
- 1 English Cucumber
- 4 Roma Tomatoes
- 1 Bell Peppper Any color
- 1 Medium Onion
- 3 Cloves Garlic
- 1/4 Cup Italian Parsley
- 1/4 cup Cilantro
- 1/2 Lemon Or lime
- 2 Tblsp. Sherry Vinegar
- 1-1/2 Tsp Sweet Smoked paprika More or less to taste
- 1 Tsp. Ground Cumin More or less to taste
- Salt & Pepper To taste
- 2 Ears Grilled Corn
Servings:
Instructions
- Peel the cucumber and chop into pieces about 1 inch. Quarter the tomatoes. Core and seed them and chop into pieces about the same size as the cucumber. Put both in a large bowl.
- Chop the onion into one inch chunks. Do the same with the bell pepper. Add them to the bowl.
- Roughly chop the garlic, parsley, and cilantro and toss them in with the other vegetables. Mix everything together.
- Cut the corn kernels off the cobs and set aside
- Place a manageable amount of the vegetable mixture into the processor bowl. Add some of the vegetable juice and process until the mixture is slightly chunky. ( make this as smooth or chunky as you like) Put the processed vegetables back in the bowl.
- Continue to process the vegetables with the vegetable juice until they are all the consistency you want. Add the corn to the bowl of vegetables and stir to mix everything well.
- Add the juice of the lemon half, the vinegar, paprika, and cumin. Stir well and taste for seasoning. Add a little salt and any more of the flavorings that you want.
- Cover and chill for several hours. Serve in soup bowls or goblets and garnish with cilantro or whatever you would like.
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