Author Notes: I make this recipe every weekend during the summer and my family eats it as a first course all week long. It stays good all week because of the vinegar. Even my 6 year old loves it! Use inexpensive, regular tomatoes. This is not the time to use those gorgeous heirloom babies. —ekpaster
Makes: a big bowl
Ingredients
-
6
tomatoes, seeded and roughly chopped
-
2
red peppers, cored, seeded and coarsely chopped
-
1
red onion, peeled and coarsely chopped
-
1
seedless cucumber, coarsely chopped
-
2-3 cloves
garlic, peeled
-
1.5
cups tomato juice
-
1/2
cup red wine vinegar
-
1/2
cup extra virgin olive oil
-
1
pinch cayenne pepper
-
1
handful fresh basil leaves
-
salt and pepper to taste
-
Croutons for garnish
Directions
- In batches, puree all ingredients, except the croutons, together in your food processor until the mixture is a thick, chunky liquid.
- Refrigerate for several hours. Taste and adjust seasonings.
- Serve in bowls as a first course. Garnish with croutons or chopped cucumber.