5 cups chopped tomatoes
1 clove garlic, minced
2 english cucumbers, peeled and diced
1 red bell pepper, roasted, peeled, seeded, and diced
1/4 cup minced green onion(just the white part)
4 cups tomato juice (or use V8)
1/4 cup bottled chili sauce
1 tablespoon horseradish
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons each of fresh chopped basil, oregano, and parsley
2 cups small bay shrimp, precooked or fresh grill shrimp diced
1 avocado, diced
1 1/2 cups quartered artichoke hearts(drain liquid)
Salt and fresh cracked black pepper to taste
pinch of cayenne pepper.
Stir everything together and refrigerate for at least one hour before serving. Garnish with green onions. Serves six.
(This recipe is from Runner's World, and recommended by my sister-in-law Tiffany.)
1 clove garlic, minced
2 english cucumbers, peeled and diced
1 red bell pepper, roasted, peeled, seeded, and diced
1/4 cup minced green onion(just the white part)
4 cups tomato juice (or use V8)
1/4 cup bottled chili sauce
1 tablespoon horseradish
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons each of fresh chopped basil, oregano, and parsley
2 cups small bay shrimp, precooked or fresh grill shrimp diced
1 avocado, diced
1 1/2 cups quartered artichoke hearts(drain liquid)
Salt and fresh cracked black pepper to taste
pinch of cayenne pepper.
Stir everything together and refrigerate for at least one hour before serving. Garnish with green onions. Serves six.
(This recipe is from Runner's World, and recommended by my sister-in-law Tiffany.)
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