For the first eight years that we were retired we lived on an island near Hilton Head in South Carolina. It was a golf community and had a great Chef at the clubhouse. My wife took a cooking class there and this recipe is a reminder of our time at Callawassie. It is a chilled summer soup and makes a great first course for dinner.
Ingredients:(Serves 8-10)
3 Cups Chopped Tomato (Peeled &Seeded)
2 Cups Tomato Sauce
3 Cups Tomato Juice
1/2 Cup Red Wine Vinegar
1/2 Cup Sugar
1/2 Cup Olive Oil
1 tsps. Pepper
3 TBSP. Chopped Garlic
2 TBSP. Oregano
2 tsps. Salt
2 tsps. Worcestershire Sauce
1/4 Cup each of Diced Carrots, Diced Celery, Diced Cucumbers, and Diced Green Pepper
Preparation:
Combine first 11 ingredients (everything except the diced vegetables) in a large non-reactive bowl. Chill in the fridge for at least an hour. Check Seasoning and adjust to your taste. Before serving pour into a blender and add the diced vegetables. Blend, but not too smooth. Serve and enjoy.
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