0.0 – 0 reviews • Appetizer
| Level: |
Intermediate |
| Total: |
12 hr 30 min |
| Prep: |
30 min |
| Inactive: |
12 hr |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
12 hr 30 min |
| Prep: |
30 min |
| Inactive: |
12 hr |
| Yield: |
4 servings |
Ingredients
- 2 pounds very ripe tomatoes, quartered, seeded, and chopped
- 1/2 English cucumber, peeled, seeded, and diced
- 1/2 red pepper, cored and diced
- 1/2 small onion
- 1 clove garlic, crushed
- 1 ounce fresh brown bread crumbs
- 2 tablespoons red wine vinegar, plus more as needed
- 1 cup vegetable stock or tomato juice
- 2 sprigs fresh thyme, leaves picked
- 16 fresh basil leaves
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Honey, optional
- 4 tablespoons tiny butter-fried croutons, optional
Instructions
- Mix the tomatoes, cucumber, red pepper, onion, garlic, and bread crumbs in a medium glass bowl. Add the vinegar, stock, thyme, and 12 of the basil leaves. Cover the bowl with plastic wrap, and marinate 12 hours in the refrigerator.
- Puree the mixture, and season to taste with salt, pepper, and cayenne pepper. If too acidic (and this will depend on the tomatoes you’ve used), add a little honey.
- Serve cold with the remaining basil leaves shredded and scattered over top along with some croutons, if using.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
98 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
4 g |
| Sugar |
8 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
852 mg |
| Serving Size |
1 of 4 servings |
| Calories |
98 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
4 g |
| Sugar |
8 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
852 mg |
