Serves 8
This recipe calls for 3 types of vinegar (you can use any combination)
6 cups coarsely chopped tomato (about 3 pounds)
1 (32 ounce) bottle low-sodium tomato juice – if you have the tomatoes- juice them instead of the bottle.
2 cups coarsely chopped peeled cucumber
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 T olive oil
1 T balsamic vinegar
1 T basil vinegar
1 T rice vinegar
3/4 t salt
1/2 t pepper
1/2 t hot sauce
3 garlic cloves minced
Combine all ingredients in a large bowl. Cover and Chill.
Calories: 95, protein 3 grams, Carbs 17 grams, fiber 4 grams
I made this for my father and Margaret in 2001. It was a joy to have something so nourishing to feed them when they arrived from driving all day. I served it with chilled shrimp and a nice loaf of artesian bread. Since I’m gluten free now I serve up a large basket of corn tortillas.
Pair with a chilled Reisling
~ Recipe from www.healthylivingwithjoline.com
