4 ea Tomatoes, peeled and seeded
4 ea Cucumbers, peeled and seeded (long way)
1 cup Onion, small
1-1/2 cup Water - filtered
4 cups Tomato Juice - Campbell's
3 TBL EVOO - Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar - "Regina" Brand
2 tsp. Garlic, minced
1 TBL Oregano, Mexican whole "dry buds"
1 tsp. Ground Cumin
2 TBL L&P Worchester Sauce
Kosher Salt and Hot Sauce to taste
1 ea. Avocado, diced small
1/4 cup Chives, chopped fine
Step 1 - Place tomatoes, cucumbers and onions in Cuisinart using 1/8th julienne blade into a large bowl.
Step 2 - Add water, 2 cups tomato juice, olive oil, red wine vinegar, garlic, oregano and dry cumin. Place in refrigerator and let stand for 12 hours.
Step 3 - Take out of the refrigerator and add in the remaining 2 cups tomato juice. Add in the L&P and season with hot sauce and salt to taste.
To serve - Ladle into soup bowl and garnish on top with diced avocado and chives.
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