Chef Arnold Carreira,
Orlando’s Seafood Grill
Ingredients
2 cups tomato juice
2 tomatoes, chopped
8-10 cucumbers, chopped
2 tsp cilantro
1/2 tsp oregano
5-6 leaves fresh mint
1 tsp virgin olive oil
3 tsp red wine vinegar
Method
1. Combine all ingredients into a food processor and blend until smooth. Chill and serve with croutons.
Yield 4 servings.