Jess's Recipes

3 cups v8 or tomato juice 2 tomatoes quartered 1 green pepper - diced 1 onion - peeled and quartered 1 clove of garlic 7 oz. roasted red peppers - drained 1 cucumber - peeled and seeded cilantro - handful or as much or as little as you like Divide ingredients in half and blend together and then repeat now add... 1/3 C balsamic or red wine vinegar 2 TBS extra virgin olive oil 3/4 C Chicken broth Tabasco and salt and pepper to taste Maura adds corn or avocado in diced pieces when serving. I also like croutons on top.

Makes 6 servings, 1 generous cup each Ingredients 1 large orange or yellow bell pepper 3 ½ pounds yellow or orange tomatoes, peeled (see Tip) and cored, divided 1 cup coarsely chopped sweet onion 2 tablespoons extra-virgin olive oil 1 teaspoon salt, or to taste Freshly ground pepper to taste 2-3 red or green jalapeno peppers, seeded and minced, for garnish (optional) Instructions 1. Position rack in upper third of oven; preheat broiler. 2. Place bell pepper on a baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides, 20 to 25 minutes. Transfer the pepper to a bowl, cover, and let steam until the skin is loosened, about 10 minutes. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds and ribs. 3. Place the roasted pepper and half the tomatoes in a blender; and onion and oil and puree until smooth. Transfer to a large metal bowl. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine. Refri...