This is an adaptation of the Fannie Farmer cookbook recipe:
6 ripe smallish tomatoes, peeled and chopped
3 Israeli cucumbers, peeled and chopped
1 spring onion - white and green parts chopped
Roasted pepper - about 8 strips
3-4 cloves roasted garlic
4 cups leftover Challah torn up without crusts
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon tomato paste
4 cups cold water
1 tsp. salt
Put everything in a big bowl and mix with a soup wand (immersion blender). Leave a few chunks. If you have time, cool it - but you might want to just eat/drink it.
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