  A delectable and cooling “liquid salad” from Spain—with a special New Mexico touch. 2 pounds tomatoes, peeled or 2 14½-ounce cans stewed tomatoes 1 cucumber ½ green pepper 1 large onion 1 clove garlic ¼ cup olive oil 1 tablespoon vinegar 1 cup tomato juice Salt to taste 1 4-ounce can diced green chile Ice cubes Dice half the tomatoes, being careful not to lose any of the juice, half the cucumber, half the onion, half the pepper. Set aside in a large bowl or pitcher. Put the remaining tomatoes, cucumber, pepper and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice, salt to taste and green chile. Blend for a few seconds. Pour into container with chopped vegetables. Mix well, cover and chill thoroughly. Serve with 2 or 3 ice cubes in each bowl. Sprinkle with garlic croutons or serve with hot garlic bread. Serves 6 to 8. |
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