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| 3 x ca. 450 g | Fresh tomatoes; peeled & seeded |
| 24 x 30 ml | tomato juice |
| 4 x 30 ml | balsamic vinegar |
| 5 Esslöffel | tomato paste |
| 2 | Serrano peppers |
| 1 Prise | tabasco sauce |
| 1/4 Teelöffel | Worcestershire Sauce |
| 1 Esslöffel | sugar to taste |
| 1 Teelöffel | salt |
| 2 Teelöffel | ground cumin |
| 1/2 Teelöffel | black pepper freshly ground |
| 2 Esslöffel | Lime juice; use fresh-squeez ed |
| 2 Tasse | water |
| 1 | Red bell pepper, peeled & seeded -- diced in 1/4" pie |
| 1 | Green bell pepper, peeled & seeded -- diced in 1/4" pie |
| 1 | Yellow bell pepper, peeled & seeded -- diced in 1/4" p |
| 2 Tasse | scallions thinly sliced |
| 2 Tasse | Cucumber, peeled & seeded; diced in 1/4" pieces |
| 2 Tasse | Jicama, peeled; diced in 1/4" piece |
| 1 Tasse | Zucchini; diced in 1/4" piece |
| 1 Tasse | Yellow squash; diced in 1/4" pieces |
| 4 | Whole tomatoes, outside skin and -- diced i |
| | Flesh only |
| 2 Esslöffel | Cilantro, basil, or parsley chopped |
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Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water") in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients.
Serve chilled. Will keep well in the refrigerator for up to three days.
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