Ingredients
Units
Scale
- 2 1/2 pounds of vine-ripened, heirloom tomatoes – a mix of several kinds, if possible, roughly cut up
- 1 english cucumber, peeled, seeded and roughly cut up
- 1 roasted red pepper from the jar
- About 1/3 cup of your favorite hot Salsa (I use Casa Sanchez)
- 2 cloves of roasted garlic
- 1/2 sweet Vidalia onion, roasted
- 1/2 sweet Vidalia onion, raw and minced
- 1” thick slice of good bread, crusts removed and torn into small pieces
- Several liberal shakes of Chipotle Tabasco Sauce
- 16 ounces Organic Tomato Juice
- 3 tbsp sherry vinegar
- 1 tbsp balsamic vinegar (or more to taste)
- 1/4 cup of olive oil
- 2 teaspoons Worcestershire sauce
- Salt and freshly-ground pepper to taste
- ***
- For garnish:
- Avocado, diced
- Minced peeled cucumber
- Basil
Instructions
- Blend all except tomato juice and garnishes until smooth in the food processor. Add tomato juice, stir to blend, then chill thoroughly until ice-cold.
- Add garnishes at last moment before serving.
- Prep Time: 0 hours
- Cook Time: 0 hours
