Get Cooking with Clint

• 28 oz. Tomatoes, Peeled, Diced (or two cans: 13.7 oz.)
• ½ White or Red Onion, Medium Chop
• 1 Green Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
• 1 Red Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
• 1 Cucumber, Peeled, Seeded, Divided (small dice half, reserve, add last)
• 1 Head Garlic, Rough Chop
• 2 fl. oz. Red Wine Vinegar
• 2 fl. oz. Balsamic Vinegar
• 1 T. Lemon Juice
• 2 fl. oz. Olive Oil
• 1-1 ½ C. Fresh Cilantro, Rough Chop
• To Taste Cayenne
• 1 t. Dry Oregano
• 2 Pinches  Pepper Flakes (Optional)
• 2 T. Freeze-Dried, or 1 T. Fresh Basil
• 2-3 Whole Vine-Ripened or Roma Tomatoes, Seeded, Small Dice
• 23 oz. (2 Cans) V-8 Tomato Juice
• To Taste Kosher Salt and Black Pepper

—Pour peeled and diced tomatoes into a food processor or blender.  With the exception of the tomato juice and small-diced vegetables (bell peppers, cucumbers, and tomatoes), add all ingredients and pulse to puree—but don’t over do it.

—Season with kosher salt and pepper and adjust if necessary.

—Transfer pureed soup into a storage container.

—Stir in small dice vegetables, and incorporate tomato juice.

—Refrigerate at least twelve hours before serving.