This the perfect dish to make with the last of your homegrown tomatoes! It makes a lovely appetizer for a grilled dinner.
INGREDIENTS:
6 large ripe tomatoes
2 red bell peppers
2 medium-size yellow onions
2 large shallots
2 large cucumbers
½ cup red wine vinegar
½ cup olive oil
1½ cups canned tomato juice
Diced avocado
½ cup chopped fresh dill
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
PREPARATION:
Wash the tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed, and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juice.
Top with the avocado.
Chef’s Note:
It’s fabulous with crab on top!
