1 cucumber, diced
1 bell pepper, diced
1 red onion, diced
6 tomatoes, diced
1 clove garlic, minced
1 handful fresh cilantro, chopped
1/2 handful basil, chopped
1 jalapeno, chopped
2 green onions, diced
1 orange, peeled and cut in 1 inch pieces
1/2 lime, peeled, split wedges
4 cups tomato juice
1 cup orange juice
1/4 cup red wine vinegar
2 tbs. olive oil
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper (optional)
1. Cut the cucumber, bell pepper, red onion, tomatoes, garlic, cilantro, jalapeno, green onion, orange, and lime.
2. Put 1/2 of those fruits and veggies and a little bit (1/2 cup) of the tomato juice in blender. Purify it. Pour into large pot.
3. Repeat with second 1/2.
4. Add tomato juice (3 cups), orange juice, olive oil, salt, black pepper, and cayenne pepper (optional).
5. Chill for 3 hours (or overnight).
Serve in chilled bowls with cilantro and croutons.
And as a bonus, Nick also offers the following recipe:
1 ripe mango, peeled (or cut into fourths and squeezed off peel)
1 cup tomato juice
1 tsp. fresh cilantro
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. fresh ginger, minced
Put ingredients in blender over ice. Blend to desired consistency.