- 4 cups Ruby Kist Tomato Juice 64 oz
- 1 Onion, minced
- 1 green bell pepper, minced
- 1 Cucumber, chopped
- 2 cups Tomatoes, chopped
- 2 Green onions, chopped
- 1 Clove garlic, minced
- 3 tbsp Ruby Kist Lemon Juice 32 oz / 1 gal
- 2 tbsp Red wine vinegar
- 1 tsp Dried tarragon
- 1 tsp Dried basil
- ¼ cup Fresh parsley, chopped
- 1 tsp White sugar
- 1 dash Salt and pepper to taste
- In a blender or food processor, blend all the ingredients until well-combined but still slightly chunky. Chill at least 2 hours before serving.