Yield: 8 Servings
|6 mediums||Tomatoes; peeled and seeded|
|2 mediums||White onions|
|5 cups||Tomato juice|
|2 mediums||Red bell peppers; seeded|
|2 mediums||Green bell peppers; seeded|
|2 smalls||Cucumbers; peeled and seeded|
|1||Poblano peppers; seeded and deveined|
|¼ cup||Balsamic vinegar|
|½ cup||Olive oil|
|1 tablespoon||Minced garlic|
|½ teaspoon||Cayenne pepper|
|Chopped cilantro; for garnish|
|Sour cream; for garnish|
Puree the tomatoes and one of the onions in a food processor or blender until smooth. adding some of the tomato juice to liquefy. Dice the peppers, cucumbers, chile and remaining onion and stir them into the puree.
Whisk the vinegar, oil and garlic together in another bowl. Stir in the diced vegetables and the tomato puree. Add the balance of tomato juice, making sure the ingredients are well blended. Whisk in the seasonings, adjusting to taste.
Chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream.
VARIATION: Recently at the restaurant we have begun to present this dish in a more dramtic way. Instead of mixing in the diced vegetables into the tomato puree, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or shallow soup bowl. Combine the remaining ingredients and spoon them around the vegetable "towers".
Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@...