Source:

Roberta Porterfield

Serves/Makes:10 CUPS

Ingredients

• 1 large cucumber peeled and chopped
• 1 cup (225 ml) green onion minced
• 2 cans (1 lb (.5 kg).12 oz) peeled, diced tomatoes + juice
• 1 tsp (5 ml) oregano
• 2 tbsp (30 ml) salad oil
• 3 tbsp (45 ml) wine vinegar
• 2 tbsp (30 ml) Worcestershire sauce
• 1 tsp (5 ml) dried tarragon
• 1 cup (225 ml) finely chopped cilantro
• 1 tsp (5 ml) Tabasco sauce (or to taste)
• 2 cans (11.5 oz) V-8 juice
• 1 small to medium bell pepper

Preparation

• Blend all ingredients and chill about 1 hour.
• Add chopped avocado or baby shrimp at serving time, if desired.
• NOTE: do not use or store in an aluminum bowl

Comments

Originated from my great grandmother, who is of Cherokee decent and lived in Mexico for a good deal of her childhood. I have added modern day ingredients, replacing a few of the original, to make it maker friendly. She probably would be O.K. with this since she was pretty mellow and cool.