1/4 bunch celery
2 carrots
1 large (14 to 16 ounces) Texas Spring Sweet or Texas 1015
SuperSweet Onion
1 red bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 zucchini
1/2 pound red Roma tomatoes
2 serrano chiles
1/3 cup red wine vinegar
2 1-quart cans vegetable juice cocktail
1 1/2 teaspoons each salt and white pepper
1/4 teaspoon sugar

Clean all vegetables and chop into 1-inch pieces. Food process the vegetables
into a small rough dice. In a large bowl, combine vinegar and vegetable juice
cocktail. Add the chopped vegetable mixture to the liquid. Add salt, pepper
and sugar. Cover and chill for several hours before serving.

Makes 12 1-cup servings.

Nutritional Analysis Per Serving: 50 calories; 1.7 g protein; 0.3 g fat;
11.5 g carbohydrate; 1.7 g fiber; 0 mg cholesterol; 674 mg sodium