8 Tomatoes

1 Cucumber

1 Red onion

1 Bell pepper

2 Celery stalks

5 Jalapeno peppers -- seeded

BROTH: 4 c Tomato juice

3 tb Fresh lime juice

2 tb Red wine vinegar

1 1/2 ts Salt

Cut the vegetables in chunks and pulse in a food processor until finely chopped. Combine them with the broth ingredients. Mix, cover and refrigerate until thoroughly chilled. Serve topped with a dollop of low-fat, plain yogurt. Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)