Ingredients
- 3 cups vegetable broth
- 1 cup seasoned rice vinegar with roasted garlic
- 12 cup red wine (burgandy)
- 14 cup vegetable oil
- 1 (46 ounce) can tomato juice
- 4 cups tomatoes
- chopped
- 2 cucumbers
- chopped
- 2 onions
- rough chopped
- 1 tablespoon garlic
- minced
- 1 handfull green onion
- 1 tablespoon paprika
- 2 tablespoons dried basil
- 12 teaspoon salt
- 12 teaspoon black pepper
- 12 teaspoon red pepper flakes
Instructions
- Mix all liquids together.
- Add all non veggie items into liquid mix.
- Wash and chop or dice all veggies.
- Pulse through a blender or leave rough chopped.
- YOUR CHOICE.
- Add all to liquids.
- Chill in refrerator or on ice.
- Serve cold with crusty bread.
← Back to all recipes