For the past two days we've been talking with Chef Christopher Wolf of Arizona Culinary Institute.
He's leading the ACI Food and Fitness Initiative in an effort to marry healthful living with the school's culinary educational program. Wolf competes in marathons and triathlons, setting an inspiring example of what it means to stay active despite the challenges facing chefs who regularly work with decadent, and often unhealthy, cuisine.
With the spring approaching, I thought this would be a simple, appropriate, and recognizable recipe for people to enjoy. Also, it's healthy and can be garnished in a variety of ways to keep things interesting.
Ingredients: Tomato (canned or fresh), chopped, 2 lbs Cucumber, peeled, chopped, ½ lbs Onion, sliced, ¼ lbs Yellow bell pepper, chopped, ½ lbs Jalapeno, seeded, chopped, 1 each Garlic, minced, 1 T Tomato juice, 1 pint Red wine vinegar, 2 T Olive oil, ½ cup Salt and Pepper, to taste Tobasco (for extra spice), to taste
Directions: 1) Clean, peel, and cut the vegetables as needed. 2) Measure all the ingredients. 3) Combine all the ingredients. 4) Blend in a blender until desired consistency. 5) Season to taste. 6) Serve chilled. Garnish in any way you see fit. 7) Note: based on quality/flavor of the vegetables, the entire recipe can be adjusted "to taste" based on personal preference.