Recipe courtesy of Bob Blumer
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Total:
2 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Core tomatoes, then cut a small "X" at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.

Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.

Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.

Serve in hollowed out bell peppers.

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