- 2 Pounds Red tomatoes, chopped into ½” pieces
- 2 Red onions, chopped
- 1 Green bell pepper, chopped into ¼” pieces
- 1 Red bell pepper, chopped into ¼” pieces
- 1 Cucumber, seeded and diced into ¼” pieces
- 2-3 Cloves Garlic, minced
- 4 Tbs Olive oil
- 4 Tbs Red wine vinegar
- 4 Cups Tomato juice
- Salt and pepper to taste
- Blend half of the veggies with the tomato juice.
- Fold in the remaining vegetables.
- Add in the garlic, olive oil and vinegar.
- Chill overnight. Season to taste and enjoy!
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Servings: 4
Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 238.02 | ||
| Calories From Fat (53%) | 126.00 | ||
| Calories From Protein (6%) | 13.57 | ||
| Calories From Carbs (41%) | 98.45 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 14.38g | 22% | ||
| Saturated Fat 1.99g | 10% | ||
| Monounsaturated Fat 10.12g | |||
| Polyunsaturated Fat 1.79g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 0.00mg | 0% | ||
| Sodium 117.65mg | 5% | ||
| Potassium 1325.19mg | 38% | ||
| Carbohydrates 27.56g | 9% | ||
| Dietary Fiber 5.79g | 23% | ||
| Sugar 17.56g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 21.77g | |||
| Protein 5.21g | 10% | ||
| Vitamin A 4074.69IU | 81% | ||
| Vitamin C 156.42mg | 261% | ||
| Calcium 70.96mg | 7% | ||
| Iron 2.30mg | 13% | ||
| Vitamin E 4.54IU | 45% | ||
| Thiamin 0.26mg | 17% | ||
| Riboflavin 0.17mg | 10% | ||
| Niacin 3.45mg | 17% | ||
| Vitamin B6 0.66mg | 33% | ||
| Folate 101.09µg | 25% | ||
| Pantothenic Acid 1.11mg | 11% | ||
| Phosphorus 128.85mg | 13% | ||
| Magnesium 67.00mg | 17% | ||
| Zinc 1.00mg | 7% | ||
| Copper 0.36mg | 18% | ||
| Manganese 0.57mg | 29% | ||
| Selenium 1.04µg | 1% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 566.46g | |||
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