Yields 6 servings

• Ingredients
• 3 1/2 cups seeded peeled ripe tomatoes (about 2 pounds)
• 1 cup chopped, seeded, peeled cucumber (1/2 medium)
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup fresh cilantro leaves
• 1 teaspoon chopped garlic
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups tomato juice (low sodium)
• Fresh cilantro leaves for garnish

Directions
Place the tomatoes, cucumber, bell peppers, onion, carrots, celery, cilantro leaves and garlic in a food processor. Add the oil, vinegar and lime juice. Puree until smooth.

Transfer mixture to large bowl, and stir in paprika, salt, black pepper, cumin, cayenne pepper and tomato juice; blend well.

Refrigerate for 2 to 3 hours, or until thoroughly chilled. Before serving, garnish with extra cilantro leaves, if desired.