1/2 cup extra virgin olive oil
4 tablespoons fresh lemon juice
1-3 teaspoons salt (depending on saltiness of tomato juice)
dash ground pepper
8 C (2 qt. or 1/2 gallon) organic tomato juice
4 large ripe tomatoes, peeled and cubed
1/2 cup finely chopped onion or scallions
4 stalks celery – chopped
1 large yellow or green pepper – chopped
1 large cucumber – chopped
1 cup corn (frozen or fresh)
small bunch of cilantro – chopped (optional)
2 teaspoons hot sauce
diced avocado – to garnish


In the bottom of a large serving bowl, whisk together olive oil, lemon juice, salt and pepper. Pour in tomato juice and stir to mix.
Stir in vegetables and cilantro until well blended.
Allow to sit, for the flavors to marinate, from one hour to overnight.
Dish into bowls. Season with hot sauce and garnish with diced avocado.
This will keep, covered and refrigerated, for a couple of days.