16 ripe tomatoes, blanched, peeled and seeded 4 English cucumbers, peeled and seeded 4 large red bell peppers, seeded 2 stalks celery 1/2 medium onion 1 small jalapeno pepper, cored, seeded and -- chopped fine 1 Serrano pepper. cored, seeded and -- chopped fine 1/2 cup tomato juice 7 tablespoons sherry wine vinegar 6 tablespoons olive oil Salt and freshly ground pepper and cayenne pepper to taste 1/4 cup chopped mixed fresh herbs (Italian parsley, chives, cilantro and tarragon 1. Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces. Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tom ato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover a nd refrigerate overnight, stirring occasionally. 2. Place the mixture in a food processor and mince until the vegetables are fin e but still have some texture to them. Return the mixture to a bowl, add the ch opped herbs and to a bowl, add the chopped herbs and correct the seasonings to taste. Chill and serve in ice-cold bowls.
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