Servings
6 s
Ingredients
- 2 Garlic cloves; chopped
- 5 Juicy medium tomatoes
- 5 Roma tomatoes; ripe
- 2 medium Cucumbers; English, peeled, cut in 1-in pieces
- 1 large Spanish or red onion
- 1 large Green bell pepper; cored, seeded and ribbed
- 1 large Red bell pepper; cored, seeded and deribbed
- 2 cups Tomato juice; or vegetable juice cocktail
- 1/4 cup Olive oil; extra virgin
- 1/4 cup Red wine vinegar
- 1/2 cup Vodka or vermouth; OPTIONAL
- 2 tablespoons Lime juice; fresh
- 1 tablespoon Worcestershire sauce
- 2 Glubs Tabasco sauce; or to taste
- 1/4 teaspoon Cayenne pepper; or to taste
- 1 tablespoon Celery salt; or to taste
- Freshly ground pepper
- 2 Inner ribs celery; very finely diced
Directions
- Number of Servings: 6 homemade garlic croutons (optional) Core the 5 medium tomatoes and coarsely chop them.
- Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth.
- Strain the puree into a large non-reactive bowl.
- Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers.
- Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well).
- Process until liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid.
- Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper.
- Stir well.
- Cover and refrigerate for 4 hours or overnight.
- Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red peppers and 1 cucumber.
- Add the finly diced celery.
- Reserve, refrigerated in small mixing bowl.
- To serve, ladle soup into chilled individual bowls.
- Sprinkle with the chopped vegetables and croutons, if using.
- Posted to recipelu-digest by GramWag@aol.com on Feb 7, 1998