A perfect recipe for using the food processor.
2 tomatoes chopped
2 large cucumbers, peeled, seeded and chopped
1/2 Vidalia onion, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chopped parsley
1 clove garlic, minced
1/4 cup white wine or Champagne vinegar
1/4 cup olive oil
4 tablespoons fresh tarragon, chopped
1 tablespoon Worcestershire sauce
1 small can tomato juice
1 cup Bloody Mary mix (I used Nantucket Natural Blends)
Salt and Pepper
Put all ingredients into a large bowl and puree in batches. Chill for several hours. Serve cold with sour cream.
Based on recipes from the cookbook, “Recipes from a Kitchen Garden.” This is a GREAT cookbook! These recipes called for green pepper and scallions, both of which I did not have; thus, the addition of the jalapeno and Vidalia onion
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