Veg. It's What's for Dinner!

We're trying to get back to cooking at home more often. Saves money and it's generally healthier all round.

I'm calling it Texpacho. With saffron rice and roasted sweet corn. Lovely summer dinner. The book recommends Sauvignon Blanc or Viognier, but we're fresh out. Next time!

4 medium sized tomatoes (seeded)
juice retained from seeded tomatoes
1 cucumber (peeled & seeded)
1 poblano pepper (seeded)
1 jalapeno pepper (seeded)
1/2 large red onion
2 cloves garlic
1/4C lime juice (1 large lime)
1/4C olive oil
1/4C original V8 juice
2T red wine vinegar
1tsp toasted coriander seed
salt & pepper

Chop tomatoes, cucumber, peppers and onion, and run through the food processor in small batches. Do not over process. Serve chilled.

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