1 cucumber, halved and seeded, but not peeled
1 Jalopeno( seeded)
3 Vine Rippend Tomatoes( When the season is right I like using Heirlooms and all different kinds of tomatoes)
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup Balsamic Vinegar( My Secret ingredient. I like to use Oliver Balsamic Vinegar found at William and Sonoma)
1/4 cup good olive oil ( Frankie’s is my Fav)
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
I Love This Stuff!!!!
Roughly chop the cucumbers, tomatoes, Jalopeno and red onions into 1-inch cubes. Put each vegetable separately into a food processor. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer you let it sit, the more the flavors marry and get deeper.
Top with Sour Cream, Cilantro or nothing and you are good to go!