2 Tomatoes, medium size 1 Cucumber 1 Red Pepper 1 Green Pepper 2 Green Onions 1 Avocado
3 Cloves Garlic 1 Serrano Pepper, or less 3 Cups Vegetable Juice, like V-8 or Tomato Juice 2 Tablespoons Olive Oil 2 Tablespoons Red Wine Vinegar 2 Tablespoons Lime or Lemon juice 1/4 Cup Cilantro 1/2 teaspoon Salt 1 teaspoon Ground Cumin
Rinse and dry vegetables.
Peel and chop garlic.
Peel cucumber.
Cut peppers in half and remove the seeds.
Rough Chop: 1 tomato, 1/2 red pepper, 1/2 green pepper, 1/2 cucumber and 1 green onion.
Place into blender with chopped garlic and chopped serrano pepper.
Reserve remaining tomato, red pepper, green pepper, cucumber,and green onion for garnish.
Add all other ingredients from recipe, minus avocado, to the blender and puree.
Pour the puree into a large mixing bowl.
Cut all remaining garnish ingredients plus avocado into a small dice as you would for salsa.
Add salsa garnish to the bowl.
Mix ingredients and cover bowl.
Place into fridge for an hour or two before serving.
