Adapted from Jane Butel’s Tex-Mex Cookbook:
1 cup tomato juice
1 Tbs sherry vinegar
3 Tbs olive oil
2 cloves garlic, crushed
1/4 tsp salt
1 medium red onion, peeled & quartered
4 large ripe tomatoes, peeled & chopped
1 cucumber, peeled & chopped
1 green bell pepper, seeded & quartered
1 red bell pepper, seeded & quartered
2 Tbs minced cilantro
Blend tomato juice, vinegar, oil, garlic, salt & onion in a blender for a few seconds.
Add remaining ingredients and blend until smooth. (Our blender got full before we could add all the ingredients, so I poured about half of it into a bowl, blended the rest of the ingredients, and mixed them together in the bowl.) Chill for at least an hour (but overnight is better) before serving.
Excellent served with rosemary & kalamata olive focaccia.