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Ingredients
- 1/4 cup good olive oil
- 1-2 cloves garlic, minced
- 1 cup crustless bread, torn into small bits
- 2 pounds ripe tomatoes, quartered and cored (or large can of canned tomatoes)
- 1 large green pepper, seeded and chopped
- 8 scallions
- 1 large cucumber, peeled, seeded, and chopped
- 2 T tarragon vinegar (or plain white wine vinegar)
- 1 T fresh lemon juice
- 1/4 t dried tarragon (I don’t add this)
- 2 t kosher salt
- 1/2 t sugar
- 1/4 t freshly ground black pepper
- 1/4 t Tabasco or other hot sauce
- 2 cups chicken broth
- 1.5 cups tomato juice
- 1/4 cup white wine
Details
Servings 8
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
Heat the oil over medium heat, and toast the garlic till fragrant. Add the bread to the oil, and let that get a little toasty. Pour this all into a food processor or blender, and process to a paste. Add the next ingredients, through the Tabasco, and puree -- you won't get it velvety, more of a liquid with little bits in it. Pour the puree into a large bowl, add the broth, tomato juice, and wine, cover, and chill at least overnight.
Notes:
1. I usually wind up doing this in a couple of batches, because it's too much for my blender to manage. That works fine.
2. The resting time is REALLY important. When you first add the broth and wine and so on, and taste it, it's so bland you think you should throw it out. Letting it chill for 24-48 hours makes it MUCH better. I wouldn't test for seasoning until then.
3. This will serve about 8, depending on how big a serving you want to offer. It keeps well for several days.
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