8 Tomatoes
1 Cucumber
1 Red onion
1 Bell pepper
2 Celery stalks
5 Jalapeno peppers — seeded
BROTH: 4 c Tomato juice
3 tb Fresh lime juice
2 tb Red wine vinegar
1 1/2 ts Salt
Cut the vegetables in chunks and pulse in a food processor until finely chopped. Combine them with the broth ingredients. Mix, cover and refrigerate until thoroughly chilled. Serve topped with a dollop of low-fat, plain yogurt. Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)