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Ingredients Jump to Instructions ↓

  1. 2 cans (28 ounces each ) whole tomatoes

  2. 1 medium cucumber, peeled, seeded and cut into chunks

  3. 1 medium green pepper, cut into chunks

  4. 1 small onion, cut into chunks

  5. 1/3 cup red wine vinegar

  6. 2 slices rye bread, cubed

  7. 3 tablespoons olive oil

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon garlic powder

  10. 1/4 teaspoon pepper

  11. 1/4 teaspoon hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Drain tomatoes, reserving juice. In a blender, cover and process the tomatoes, cucumber, green pepper and onion in batches until chopped. Transfer to a large bowl. Place the vinegar, bread cubes and reserved tomato juice in blender; cover and process until smooth. Pour over vegetable mixture. Stir in the oil, salt, garlic powder, pepper and pepper sauce. Cover and refrigerate for 1-2 hours before serving. Yield: 8 servings (2 quarts).

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