6 c. tomato juice
1 T. dried oregano
6 fesh basil leaves, torn several times
1/4 c. Spanish extra virgin olive oil
2 fresh garlic cloves, minced
Sea salt to taste
White pepper to taste, freshly ground
2 t. Tabasco sauce
2 T. fresh lemon juice
2 T. red wine vinegar
2 T. Worcestershire sauce
4 ripe tomatoes, peeled and seeded
2 c. chopped, peeled, and seeded cucumbers
2 c. green bell peppers, chopped
1 red onion, chopped
Assorted garnish
Place tomato juice in large bowl and add oregano, basil, and olive oil. Season with sea salt and white pepper and set aside. Place remaining ingredients in food processor and pulse. (Be careful not to overmix. Purée should be evenly textured with some grit; diced vegetable garnishes will add crunch.) Combine two mixtures and whisk to incorporate olive oil. Chill, taste, and adjust salt, lemon, and vinegar. Garnish with minced parsley, or bread cubes brushed with bruised garlic and pan-fried crisp in olive oil, or a mixture of minced pepper, cucumber, tomato, and onion in
equal parts. Makes 8 portions.
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