2 pounds ripe heirloom tomatoes, various colors, cored and cut into 1∕4-inch dice (about 5 cups)
1 English (seedless) cucumber, peeled and cut into 1∕4-inch dice
1 small Vidalia or other sweet onion, peeled and cut into a fine dice
2 yellow bell peppers, seeded and cut into a 1∕4-inch dice
2 cloves fresh garlic, minced (cooked option: use 1 tablespoon roasted, pureed garlic, which makes for a much smoother flavor)
2 teaspoons sea salt
1 1∕2 teaspoons fresh ground black pepper
1∕3 cup best-quality Spanish sherry vinegar
5 to 6 cups Knudsen’s Low Sodium Very Veggie Juice, chilled
2 teaspoons Cholula hot sauce
1∕4 cup extra virgin olive oil
1. Combine tomatoes, cucumber, onion, bell peppers and garlic in a large nonreactive bowl.
2. Stir in salt, pepper, vinegar, vegetable juice and hot sauce. Cover and chill for 3 to 4 hours (or up to 24 hours).
3. Just before serving, stir in olive oil.
Serves 8 (Yield: 10 cups). Per serving: 142 calories, 7.5 g fat (1 g saturated), 3 g protein, 17.5 g carbohydrates, 3 g fiber, 425.5 mg sodium