3 pounds (about 6) ripe tomatoes
1 slice white bread without crust in cubes
2/3 cup tomato juice
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 teaspoons Worcestershire
1 teaspoon hot sauce
1 cup diced bell pepper
1/2 cup seeded, diced cucumber
2 cloves garlic, minced
2 tablespoons chopped cilantro
1/2 pound small cooked shrimp
Salt and pepper
In blender, coarsely puree tomatoes and bread, a portion at a time. Pour into large bowl.
Stir in remaining ingredients except shrimp.
Refrigerate until cold.
Serve in wide bowls. Add shrimp and extra cilantro.
Posted by MzMaggie at Recipe Goldmine 7/10/02 2:40:08 pm.
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