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Straight from Spain
Ingredients
1 cup red onions, chopped
1 cup green peppers, chopped
1 cup cucumber, chopped
1 cup peeled and chopped tomatoes
1 ½ tsp garlic, minced
1 ½ tsp salt
¼ tsp cayenne
1 tbsp white wine vinegar
¼ c plus 2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
3 cups tomato juice
Sprig of fresh thyme
Combine and store overnight in the fridge.
Next day, remove the thyme and blend until smooth
Refrigerate until ready to serve.
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Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW
For more follow us at: @SpectatorTrib