Source: Vegan Fusion World Cuisine, by Mark Reinfeld and Bo Rinaldi

• 4 cups tomato juice (fresh is best, use very ripe tomatoes)

• 4 large Roma tomatoes (about 1 1/2 cups chopped)

• 1/2 cucumber peeled, to blend

• 1/2 small yellow onion, to blend

• 2/3 cup vegetable stock (or water)

• 3 TBL lime juice

• 1 TBL Shoyu (soy sauce, 'reduced salt' is good)

• 1 TBL fresh basil, minced (or 1 tsp of dry basil)

• 1 1/4 tsp ground cumin (toasted will make it better)

• 1 tsp garlic, minced

• 1 tsp jalapeno pepper, seeded and minced

• 1/2 tsp chili powder

• pinch of cayenne pepper if wanted

• 3 TBL cilantro, minced

• 2/3 cup cucumber, peeled and diced (will not be blended)

• 2/3 cup corn kernels

• 1/2 cup Bell pepper diced (use green or yellow or red)

• 1/3 cup red onion, diced

• Salt and pepper to taste

Place the first 5 ingredients (tomatoes and juice, 1/2 cucumber, 1/2 onion, and vegetable stock) into a food processor or blender, blend until smooth. Keep blending, and add the next 8 ingredients (lime juice, Shoyu, basil, cumin, garlic, jalapeno, chili powder, and cayenne. Keep blending everything for a few minutes. Place blended items with all remaining ingredients into a serving bowl, add salt and pepper to taste, refrigerate. Serve cold.