• 6servings
  • 126calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 Slices White Bread

  3. 4 Tablespoons Olive Oil

  4. 1 Clove Garlice, Minced

  5. 7 Large Very Ripe Tomatoes, Cut Into Sixths

  6. 1 Onion Quartered

  7. 1 Cucumber, Peeled, Seeded And Cut Into Sixths

  8. 1 Green Pepper, Seeded And Cut Into Sixths

  9. 2 Tablespoons Wine Vinegar

  10. 1 Teaspoon Worcestershire Sauce

  11. 1 Teaspoon Pepper

  12. hot pepper sauce to taste

Instructions Jump to Ingredients ↑

  1. Trim crusts from bread and cut into 1/2-inch cubes. Heat 3 tablespons oil in a 12-inch skillet. Add bread cubes and saute 1 minute. Add bread cubes and saute 4 minutes. Spread bread cubes on a baking sheet. Bake at 350 F for 20 to 30 minutes or until crisp; set aside. Assemble and attach Fruit/Vegetable strainer. Turn to speed 4 and strain 5 tomatoes into a large bowl. Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind remaining tomatoes, onion, cucumber, and green pepper, into bowl with tomato puree. Add remaining olive oil, vinegar, worcestershire sauce, salt, pepper, and hot pepper sauce; mix well. Refrigerate at least 2 hours before serving. Serve with toasted bread cubes.


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