| 2 tblsp |
Fresh white
breadcrumbs |
| 350 gms |
Tomatoes, skinned and chopped |
| 1 |
Cucumber, skinned
and chopped |
| 1 |
Small onion, chopped |
| ½ |
Green capsicum,
chopped |
½ |
Red capsicum, chopped |
| 2 stalks |
Celery, chopped |
| 3 cloves |
Garlic, chopped |
| 300 ml |
Tomato juice |
| 30 ml |
Olive oil |
| 25 ml |
Vinegar |
| 3-4 drops |
Tabasco sauce |
| 1 tbsp |
Chopped parsley
for garnish |
| 1 tblsp |
Chopped red and
green peppers for
garnish |
| Salt and pepper to taste |
|
 |
- Put the breadcrumbs, vinegar, garlic and
olive oil in a bowl, and keep aside for 2
hours.
- Put the chopped vegetables, tomato
juice, breadcrumbs mixture, Tabasco
sauce, salt and pepper in a blender and
blend to a puree. Chill.
- Top with chopped parsley and chopped
red and green peppers for garnish, and
serve.
|
|