2 pounds vine-ripe tomatoes, chopped
1 cucumber, peeled, deseeded and chopped
1 green pepper, deseeded and chopped
1/2 red onion, chopped
1 cup low sodium vegetable juice
1 tsp Worcestershire sauce
1/4 cup balsamic vinegar
1 tbsp extra-virgin olive oil
1/4 cup chopped cilantro
Place ingredients in a food processor or blender and blend until almost smooth. Chill for at least 2 hours
Garnish with some extra chopped vegetables and a dollop of fat-free sour cream.