2 large tomatoes, peeled
1 large cucumber, pared and halved
1 medium onion, peeled and halved
1 medium green pepper, quartered and seeded
1 pimiento, drained
2 cans (12 oz. size) tomato juice
¼ c. olive oil
⅓ c. red wine vinegar
1½ tsp. salt
⅛ tsp. coarsely ground black pepper
2 cloves garlic, crushed
In electric blender, combine 1 tomato, ½ cucumber, ½ onion, ¼ green pepper, pimiento and
½ c. tomato juice.
Blend covered on high speed for 30 sec. to puree.
In a large bowl, mix the pureed vegetables with remaining tomato juice, olive oi, vinegar, Tabasco,
salt and pepper.
Refrigerate mixture covered for 2 hr.
Chop remaining tomato, cucumber, onion and green pepper separately. Place in separate bowls.
Serve as accompaniments.
Just before serving, add crushed garlic and mix well.
Serve in chilled bowls with accompaniments, sour cream, chives and croutons.