recipe 
yields
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
Ingredients
steps
- Place 2 cups chopped veggies, cilantro, jalapeños, veggie stock, lime juice, salt and pepper into a blender and purée until smooth.
- In a large mixing bowl add remaining chopped vegetables and purée. Mix well and chill for at least 2 hours before serving.
Date Published: 07.20.12
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- from Cat Hollen of The Messy Apron in Charleston, SC
