- 6 ripe tomatoes or 1 can San Marzano tomatoes
- 1 cucumber (peeled and seeded)
- 1 small Pasilla or Anaheim green pepper
- 1 large clove garlic
- 1/2 stalk celery – Cut into 1/2 inch pieces
- 1 1/2 C tomato juice
- 1/4 C olive oil
- 2 TBL white wine vinegar
- 1 tsp salt
- dash ground black pepper
- Sriracha or Tabasco to taste
- Blanch and skin tomatoes
- Chop cucumber into medium sized pieces
- Blend / puree all ingredients
- Chill several hours
- Serve with a dollop of sour cream on top
