| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Very ripe quartered tomatos |
| 1 |
lg |
Red onion coarse chopped |
| 3 |
tb |
Chopped fresh basil leaves |
| 1/2 |
cl |
Garlic, minced |
| 1 |
ts |
Coarse salt to taste |
| 1 |
ts |
Sugar |
| 2 |
ts |
Coarse grain mustard |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Red wine vinegar |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Good quality tomato juice |
| 1 |
c |
Ice water |
| 1 |
c |
Sour cream mixed with 2 |
|
|
Ts dried dillweed garnish |
INSTRUCTIONS
Add tomatos, red onion, basil leaves, garlic, salt, sugar and mustard to
processor or blender and coarsely chop and blend. Transfer to large bowl
and whisk in lemon juice, vinegar, oil, tomato juice and water. Refrigerate
several hours or several days. Taste for seasonings before serving. Spoon a
dollop of sour cream in each bowl and pass the rest.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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