4 lg Very ripe quartered tomatos
1 lg Red onion coarse chopped
3 tb Chopped fresh basil leaves
1/2 cl Garlic, minced
1 ts Coarse salt to taste
1 ts Sugar
2 ts Coarse grain mustard
2 tb Lemon juice
2 tb Red wine vinegar
1/4 c Olive oil
2 c Good quality tomato juice
1 c Ice water
1 c Sour cream mixed with 2
Ts dried dillweed garnish
Add tomatos, red onion, basil leaves, garlic, salt, sugar and mustard
to processor or blender and coarsely chop and blend. Transfer to
large bowl and whisk in lemon juice, vinegar, oil, tomato juice and
water. Refrigerate several hours or several days. Taste for
seasonings before serving. Spoon a dollop of sour cream in each bowl
and pass the rest.
Yields
1 Servings