1. Kg of really ripe tomatoes skinned ( drop tomatoes into a pot of boiling water till the skins burst , remove from heat and transfer tomatoes to cold water ...the skins will now slip off easily..)
If you prefer use tins of diced tomatoes....
Slice fresh tomatoes along with 1 large red onion, 2 fat garlic cloves and 2 slices of bread (crusts removed ).
Add 4 tbs white wine vinegar , 5 tbs of olive oil and 300ml of chicken stock ( commercial stock ok )
Blend or process till the mixture is well blended.
Pour the mixture into a bowl, then stir in 50 gm of finely sliced and diced green capsicum , the juice of 1/2 a lemon and season with freshly ground black pepper.....
Put the bowl in the fridge commencing chilling for at least 6 hours before you go to work .
Ladel into serving bowls and garnish with diced cucumber and bread croutons , or simply crumble a dry cracker lightly over the top.
Enjoy
If you prefer use tins of diced tomatoes....
Slice fresh tomatoes along with 1 large red onion, 2 fat garlic cloves and 2 slices of bread (crusts removed ).
Add 4 tbs white wine vinegar , 5 tbs of olive oil and 300ml of chicken stock ( commercial stock ok )
Blend or process till the mixture is well blended.
Pour the mixture into a bowl, then stir in 50 gm of finely sliced and diced green capsicum , the juice of 1/2 a lemon and season with freshly ground black pepper.....
Put the bowl in the fridge commencing chilling for at least 6 hours before you go to work .
Ladel into serving bowls and garnish with diced cucumber and bread croutons , or simply crumble a dry cracker lightly over the top.
Enjoy
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