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)