Ingredients
8garlic cloves,unpeeled
4large tomatoes,vine-ripened, cored, cut into 1-inch chunks
2red bell peppers,cored, seeded, cut into 1-inch chunks
1English cucumber,or hothouse, halved, seeded, cut into 1-inch chunks, do not peel
5cupstomato juice
¼cupextra virgin olive oil
¼cupred wine vinegar
1½tspsalt
½tspfreshly ground black pepper
½tspTabasco,optional
Preparation
Place the unpeeled garlic cloves in a small skillet over medium heat. Cook, turning occasionally, for about 10 to 15 minutes, until soft and blackened in spots.
Cool, then remove skins and scrape off any char.
Add the peeled roasted garlic to the bowl of a food processor fitted with a metal blade; pulse, scraping down sides as necessary, until garlic is finely puréed. Add the chopped tomatoes and pulse until coarsely chopped. Do not overmix.
Transfer the tomato mixture to an extra large bowl. Add the red bell peppers and cucumbers to the food processor and pulse until coarsely chopped; add to the bowl with the tomato mixture.
Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary.
Cover the bowl with saran wrap and chill until ready to serve.
Serve cold, and enjoy!
