Ingredients Jump to Instructions ↓

  1. 4 ripe medium tomatoes (about 2 pounds), cored and cut into 1/4-inch cubes (about 5 cups), juice reserved

  2. 2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)

  3. 2 small cucumbers (about 1 pound), peeled, seeded, and cut into 1/4-inch cubes (about 2 cups)

  4. 1/2 small sweet onion, peeled and minced (about 1/2 cup)

  5. 2 celery ribs, cut into 1/4-inch cubes (about 1/2 cup)

  6. 1/4 cup finely sliced green onions

  7. 2 medium garlic cloves, minced (about 1 1/2 teaspoons)

  8. 1 tablespoon minced jalapeÒos

  9. 1 tablespoon plus 1 teaspoon finely chopped fresh herbs, such as cilantro or basil

  10. 3 tablespoons sherry vinegar

  11. 2 1/2 teaspoons salt

  12. 1/2 teaspoon freshly ground black pepper

  13. 5 cups V

  14. 8 juice

  15. 3 tablespoons extra virgin olive oil

  16. 1 teaspoon Emeril's Kicked It Up! Red Pepper Sauce Crusty bread or croutons, for serving

Instructions Jump to Ingredients ↑

  1. Combine the tomatoes and their juice, bell peppers, cucumbers, onion, celery, green onions, garlic, jalapeÒos, herbs, vinegar, salt, and pepper in a large (at least 4-quart) nonreactive bowl or container. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the V8 juice, olive oil, and hot sauce. Transfer 6 cups of the mixture to a blender (working in batches if necessary) and puree until mostly smooth. Return the pureed mixture to the bowl and stir to combine. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry. Adjust the seasoning if necessary and serve with crusty bread or croutons. Makes 3 quarts, 10 to 12 servings


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