Recipe from Claire Thomson in Tomato
+ red and green bell peppers
+ soggy bread
+ 2T olive oil
- very large onion,
- 7T red wine vinegar (2 TEASPOONS of red wine vinegar instead of 8 TABLESPOONS)
Ingredients:
Vegetables:
7 cups diced fresh tomatoes (or two 28 oz cans) (optional: add half add later)
Two cucumbers without seeds
Very red large onion
Four scallions
Six cloves garlic (to 1)
(optional: 1 cup chopped celery, de-stringed, 2T chopped parsley, 2T chopped basil, )
Seasonings:
8 T (to 3) good red wine vinegar (or lemon juice)
8 T (to 4) olive oil
1.5 cups (to 2) good tomato juice (*my note: can be different color from chunks!)
Half teaspoon celery salt
2 tablespoons tomato paste (*my note: can be different color from chunks!)
Tablespoon salt
1 1/2 teaspoon pepper
dash of hot pepper sauce
Condiments:
frozen cubes of tomato juice
croutons
minced green onions
chopped bell pepper
chopped hard-boiled egg
sour cream
Directions:
Blend or chop vegetables until finely chunky
Add seasonings and whisk well
Let sit in fridge for at least two hours to meld flavors
Add frozen cubes of tomato juice and serve with condiments set out.
