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INGREDIENTS
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| 1
1/2 |
pounds
fresh plum tomatoes, seeded, peeled and cut into chunks |
| 1 |
medium
onion, cut into quarters |
| 2 |
tablespoons
olive oil |
| 2 |
cloves
garlic |
| 1 |
small
zucchini, coarsely chopped |
| 2 |
ribs
celery, cut into 2-inch chunks |
| 1 |
medium
cucumber peeled and cut into 2-inch chunks |
| 3 |
cups
vegetable juice cocktail |
| 3 |
tablespoons
red wine vinegar |
| 2 |
tablespoons
chopped green onion |
| 2 |
teaspoons
fresh flat-leaf parsley |
| 2 |
teaspoons
fresh basil |
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Salt
and ground black pepper |
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Sour
cream for garnish |
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Chives
for garnish |
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METHOD
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Preheat
the broiler. Place the tomatoes and onion on a baking sheet coated
with DuPont SilverStone® non-stick. Sprinkle the vegetables
with 1 tablespoon of olive oil. Place under the broiler at least
4 inches from the heat for 5 minutes. Turn over and broil another
5 minutes or until the vegetables are browned. Remove from the heat.
When cool, transfer the vegetables to a food processor and add the
garlic cloves, zucchini, celery and cucumber. Pulse quickly to dice
the vegetables. Pour into a large bowl and add the vegetable juice,
vinegar, green onion, parsley, basil and remaining olive oil. Season
with salt and ground pepper. Garnish with a dollop of sour cream
and a sprinkling of fresh-snipped chives.
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