A delectable and cooling “liquid salad” from Spain—with a special New
Mexico touch.
2 pounds tomatoes, peeled
or 2 14½-ounce cans stewed tomatoes
1 cucumber
½ green pepper
1 large onion
1 clove garlic
¼ cup olive oil
1 tablespoon vinegar
1 cup tomato juice
Salt to taste
1 4-ounce can diced green chile
Ice cubes
Dice half the tomatoes, being careful not to lose any of the juice, half
the cucumber, half the onion, half the pepper. Set aside in a large bowl
or pitcher. Put the remaining tomatoes, cucumber, pepper and onion into
a blender, along with the garlic, olive oil, vinegar, tomato juice, salt
to taste and green chile. Blend for a few seconds. Pour into container
with chopped vegetables. Mix well, cover and chill thoroughly. Serve
with 2 or 3 ice cubes in each bowl. Sprinkle with garlic croutons or
serve with hot garlic bread. Serves 6 to 8.