1 Vidalia or other mild onion
2 Cucumbers; peeled
2 Ripe local tomatoes; up to 4
1/2 Bell pepper or Mexi-bell
16 oz Tomato juice
1 Can consomme; undiluted
1/4 c Vinegar; preferably
- red-wine vinegar
Whole green and/or
- red chiles; to taste
Fresh garlic cloves;
- be generous
Black pepper; freshly ground
Chill and finely chop together all ingredients. Let sit in fridge
overnight for full flavor development. A test of character I tend to
fail, but if you wait, you can eat it for breakfast next day. Serve
in chilled bowls, topped with a dollop of plain yogurt or sour cream
and some chopped scallions. Garlic toast and iced tea alongside and
cantaloupe to finish are excellent. This can be made in a blender,
but I like a slightly chunkier consistency.
