INGREDIENTS:12large tomatoes, quartered
½yellow onion, quartered
2 stalkscelery, peeled androughly chopped
10 cupsV-8 juice
2 Tbsps.olive oil
1 Tbsp.lemon juice
1 Tbsp.Tabasco sauce
1 Tbsp.Worcerstershire sauce
6seedless cucumbers, diced ¼-in.
2large tomatoes, seeded and diced ¼-in.
as neededcilantro, roughly choppedDIRECTIONS:1. Combine first three ingredients (tomatoes through celery) in blender and process until smooth. Strain through china cap into large container.
2. Add remaining ingredients except for cilantro, and mix well.
3. Chill at least two hours, preferably overnight.
4. Ladle into chilled bowls and garnish with cilantro.SERVINGS:1 gallonFrom:Mark Robinson, Chef, Presbyterian Hospital of Dallas, TX