by Jean-Jacques Paimblanc, Legal Sea Foods Executive Chef
Ingredients
6 large ripe tomatoes
1 large Vidalia Onion
1/2 cup red wine vinegar
1/2 cup olive oil
1 sweet red pepper
1 1/2 cup tomato juice
1 green pepper
1 Tbsp. Worcestershire sauce
2 large cucumbers
1 tsp. chopped garlic
salt & pepper to taste
Instructions
Peel and core the cucumber. In a blender or a food processor, puree half of the vegetables with half of the tomato juice. Cut the other half of the vegetables in 1/4” diced pieces. Mix the pureed ingredients, diced vegetables and all other ingredients together. Mix well. Cover and refrigerate at least 4 hours before serving.
Courtesy of Vidalia Onion Committee
