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Prep Time: 0 Minutes Cook Time: 720 Minutes |
Ready In: 720 Minutes Servings: 16 |
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A way to use up the garden tomatoes making a very nice beverage. Ingredients:
25 garden ripe tomatoes |
2 green bell peppers, seeded and chopped |
4 celery ribs, chopped |
1 small onion, chopped |
2 cucumbers, sliced |
1 small zucchini or 1 small other summer squash, chopped |
1 cup fresh parsley |
4 tablespoons olive oil |
1/4 teaspoon chili powder (optional) |
2 garlic cloves, chopped |
2 cups beef broth or 2 cups dark roasted vegetable broth |
Directions:
1. Put the tomatoes a few at a time in a large pan of boiling water for 30 to 60 seconds or until skins become loose. Remove from water with a slotted spoon and slip off and discard peels. Slice reserving the juice.
2. You will have to do this in batches unless you have a monster processor. Using a blender or processor - Start with 5 or 6 tomatoes and then add some of the rest of the veggies then some of the seasonings and about a cup of broth, blend until smooth at high speed.
3. Pour half the mix out of the container into a large mixing bowl. Add more tomatoes and juice then veggies and seasoning and broth and blend. Do this until it is all blended. Mix blended ingredients with wire whisk.
4. Refrigerate, cover overnight to blend the flavors. Will keep a week in the refrigerator.
5. 16 one cup servings.
6. Note I used oregano infused oil.
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