heirloom tomato
Photo by Cameron Colcolough

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3 ½ quarts

  • 3 cups diced heirloom tomatoes
  • 1 cup diced green tomatoes
  • 3 cups diced cucumbers
  • 1 cup diced bell pepper
  • ½ cup chopped scallions green and white parts
  • 3 tablespoons chopped fresh cilantro
  • 5 cups vegetable stock
  • Juice of 2 limes
  • 2 jalapeños seeded, cored, and chopped
  • Salt and pepper to taste
  1. Place 2 cups chopped veggies, cilantro, jalapeños, veggie stock, lime juice, salt and pepper into a blender and purée until smooth.
  2. In a large mixing bowl add remaining chopped vegetables and purée. Mix well and chill for at least 2 hours before serving.
  • from Cat Hollen of The Messy Apron in Charleston, SC

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