Yield: 4 servings
|7 mediums||Tomatoes (about 1 3/4 lb)|
|3 slices||Italian bread (3/4-inch thick)|
|1 medium||Garlic clove|
|2 tablespoons||Red wine vinegar|
|⅓ cup||Olive oil|
|4 cups||Tomato juice, chilled|
|2 cups||Canned beef broth, chilled|
|2 tablespoons||Fresh basil leaves, minced (or 2 tsp dried)|
|1 large||Green bell pepper|
|2 teaspoons||Worchestershire sauce|
|½ teaspoon||Hot rep pepper sauce|
|¼ teaspoon||Freshly ground black pepper|
PREPARATION: Core and seed the tomatoes. Tear the bread into small pieces. Peel the garlic and put into the workbowl of a food processor along with the tomatoes and bread. Pulse three times until blended.
With the motor running, pour the vinegar and oil through the feed tube and process until smoothly pureed. Mix the tomato puree, tomato juice, beef broth, and basil together in a large bowl and refrigerate until chilled. Stem, quarter, and seed the bell pepper. Peel and quarter the onion. Peel and halve cucumber lengthwise, remove the seeds with a spoon, and cut pieces in half. Place all the vegetables in the food processor and pulse until coarsely chopped. Stir the vegetables, Worchestershire sauce, hot red pepper sauce, salt and pepper into the soup. Served chilled.
Makes 4 servings.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.