Ingredients

• 1 pound tomatoes
• 2 scallions
• 1 red bell pepper, seeds removed
• 1 celery stalk
• 1 to 2 garlic cloves, minced
• 2/3 cup lightly packed cilantro, stems discarded before measuring
• 1 to 2 jalapeno chiles, seeds removed
• 1/2 cucumber, skinned, seeds removed
• 2 tablespoons olive oil
• 1 1/2 tablespoons balsamic or red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup canned tomato juice
• 4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out

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Instructions

1. 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.
2. Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
3. 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.
4. Serve in hollowed out bell peppers.