more tomato recipes to come! they'll be in season for a month or so longer and i'll make tomato jam in october...
Yield: 2 servings of 2 cups each
Nutrition: 143 calories, 15 carbs per serving
2 locally grown tomatoes, peeled
1 cucumber, peeled
1/4 cup green pepper, chopped
1/4 cup onion, diced
2 tbsp olive oil
1 tbsp white vinegar
salt, to taste
pepper, to taste
jalapeno peppers, diced (optional; pictured without)
1 cup tomato juice (optional; pictured without)
Blend in a blender or food processor. Serve cold.
My retired colleague Martha Wailes, who always brought the best dishes to office potlucks