2 1/2 pounds tomato, peeled and diced
8 ounces onion, medium dice
1 green pepper, medium dice
1 red pepper, medium dice
1 pound cucumber, peeled, seeded, medium dice
1 ounce garlic, minced
2 ounces red wine vinegar
2 ounces lemon juice
4 ounces olive oil
salt and pepper, to taste
cayenne pepper, to taste
3 ounces fresh bread crumbs (optional)
3 quarts tomato juice
white stock, as needed
GARNISH:
8 ounces tomato, peeled, seeded, small dice
4 ounces red pepper, small dice
4 ounces green pepper, small dice
4 ounces yellow pepper, small dice
3 ounces cucumber, peeled, seeded, small dice
2 ounces green onion, sliced fine
fresh basil, as needed
Servings: 21
1. Combine and purée all ingredients except the tomato juice, stock and garnish in a VCM, food processor or blender.
2. Stir in the tomato juice.
3. Adjust the consistency with the stock.
4. Stir in the vegetables, the garnishes and adjust the seasonings.
5. Serve in chilled cups or bowls garnished with fresh basil.
Yield: 4 quarts (4 liters)
8 ounces onion, medium dice
1 green pepper, medium dice
1 red pepper, medium dice
1 pound cucumber, peeled, seeded, medium dice
1 ounce garlic, minced
2 ounces red wine vinegar
2 ounces lemon juice
4 ounces olive oil
salt and pepper, to taste
cayenne pepper, to taste
3 ounces fresh bread crumbs (optional)
3 quarts tomato juice
white stock, as needed
GARNISH:
8 ounces tomato, peeled, seeded, small dice
4 ounces red pepper, small dice
4 ounces green pepper, small dice
4 ounces yellow pepper, small dice
3 ounces cucumber, peeled, seeded, small dice
2 ounces green onion, sliced fine
fresh basil, as needed
Servings: 21
1. Combine and purée all ingredients except the tomato juice, stock and garnish in a VCM, food processor or blender.
2. Stir in the tomato juice.
3. Adjust the consistency with the stock.
4. Stir in the vegetables, the garnishes and adjust the seasonings.
5. Serve in chilled cups or bowls garnished with fresh basil.
Yield: 4 quarts (4 liters)
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