- 1 large red bell pepper, cored, seeds and ribs removed, cut into medium dice
- 1 cucumber, peeled, trimmed, and cut into medium dice
- 1 medium red onion, cut into medium dice
- 2 celery stalks, split lengthwise and cut into medium dice
- 6 fresh leaves basil, sliced
- 2 tablespoons coarsely chopped fresh cilantro leaves
- ½ jalapeno pepper, seeded and minced
- 4 cups good-quality tomato juice
- 1 tablespoon balsamic vinegar
- 1½ teaspoons sea salt
- In a medium nonreactive bowl, mix all of the ingredients together. Working in batches using a blender or food processor, pulse the mixture once or twice so that it is blended but the vegetables still have texture. Taste for seasoning and adjust if necessary.
- Transfer to a glass bowl or plastic container and refrigerate until ready to serve.