By Lindsey DiMario, Riverbend Café

Yields 10–12 servings.

Base

1 pound medium
tomatoes, blanched and peeled, or 1 (16-ounce) can organic tomatoes
2/3 cucumber
½ green bell pepper
½ red bell pepper
1 bunch scallions
1/3 cup parsley
1 teaspoon fresh dill

Finish:

3 cups organic tomato juice
1/3 cucumber, peeled and diced
½ green bell pepper, diced
½ red bell pepper, diced
2 medium tomatoes, diced
1 carrot, peeled and diced
1 stalk celery, diced
Juice of ½ lemon
Juice of ½ lime
1 teaspoon chili powder, or to taste
1 teaspoon Franks RedHot sauce, to taste
Light salt and pepper

Purée all ingredients in the Base list. Chop or dice ingredients in the Finish list, to your preference. Pulse Finish mixture into Base mixture to incorporate to desired consistency.