Written by
|
Thursday, 23 June 2011 18:26 |
¼ cup butter ¼ cup olive oil 1 tsp oregano ½ tsp rosemary 1 tsp basil 1 tsp minced garlic 4 French bread slices, ¾” thick 6 6-ounce cans V8 juice 2 cups tomato juice 1 cup diced tomatoes, seeded 1 cup diced cucumber ½...
- ¼ cup butter
- ¼ cup olive oil
- 1 tsp oregano
- ½ tsp rosemary
- 1 tsp basil
- 1 tsp minced garlic
- 4 French bread slices, ¾” thick
- 6 6-ounce cans V8 juice
- 2 cups tomato juice
- 1 cup diced tomatoes, seeded
- 1 cup diced cucumber
- ½ cup diced green bell pepper
- ½ cup diced yellow bell pepper
- ½ cup diced zucchini
- ½ cup diced summer squash
- ¼ cup minced onion
- ¼ cut minced garlic
- 3 TBS white wine vinegar
- Juice of ½ lemon
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Louisiana Hot Sauce
- ¼ cup chopped cilantro or parsley
- Cut French bread into ¾” cubes with crust on; in heavy skilled melt butter and olive oil over medium high heat; add oregano, basil, rosemary, and garlic; sauté 1-2 minutes
- Add French bread cubes and sauté until croutons are thoroughly coated; season with salt; remove from skillet & spread on large cookie sheet
- Place croutons into preheated 300? oven and bake for 30 minutes or until crisp; set aside
- Into a large mixing bowl, combine juices and remaining vegetables including onions and garlic; blend well and add vinegar and lemon juice; add salt, pepper, and hot sauce
- Add cilantro, cover tightly and chill for 4-6 hours
- Served into chilled cups or bowls topped with croutons and additional sprinkle of parsley or cilantro
Serves 8-10
|
Last Updated on Saturday, 22 August 2015 18:47 |