Serves 4 People


1 ½ lbs   vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup     cucumber, peeled and chopped
½ cup    red bell pepper, chopped
½ cup    yellow bell pepper, chopped
½ cup    red onion, chopped
1 small  jalapeno, seeded and minced
1 med.  garlic clove, minced
¼ cup    extra-virgin olive oil
1              lime, zested
1              lime, juiced
2 tsp      balsamic vinegar
2 tsp      Worcestershire sauce
¼ tsp     toasted, ground cumin
2 shots  BVR horseradish vodka
1 tsp      kosher salt
¼ tsp     freshly ground black pepper
2 tbsp    fresh basil leaves, chiffonade
2 tbsp    fresh Italian parsley, chopped
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approx.    2 minutes. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough Walters tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell peppers, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, vodka, salt and pepper and stir to combine. Transfer 1 ½ cups of the mixture to a blender and puree for 15 to 20 seconds. Return the pureed mixture to the bowl and stir to combine. Cover and chill overnight. Serve with chiffonade of basil, chopped parsley and zested lime

Courtesy of The Barley Vine Rail Co. (The BVR)

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Author: Living Spaces

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