3 – 28oz cans whole, peeled plum tomatoes 44oz V8 juice 3 cucumbers, peeled, seeded and cut into very small cubes 3 green bell peppers, seeded and cut like cucumbers
3 red bell peppers, seeded and cut like cucumbers
1 bunch scallions, finely chopped
1 large yellow onion, finely chopped 2 TBSP dried dill or 1/8 cup fresh, chopped
1 TBSP dried coriander
¼ cup fresh cilantro, chopped
2 TBSP Worcestershire sauce
¼ tsp Tabasco sauce
3 cloves garlic, finely minced
Salt & pepper to taste
½ cup extra virgin olive oil
¼ cup red wine vinegar
In a large mixing bowl and by hand, gently crush whole tomatoes until only small, but course, pieces of tomato remain. Stir together remaining ingredients and blend thoroughly. Taste and adjust seasonings. Chill overnight, but not less than four hours. Serve in chilled bowls, garnished with a dollop of sour cream and tiny croutons.
To make your own croutons, trim the crusts off heavy, white bread (such as Pepperidge Farm). Cut into very small cubes. Toss lightly with olive oil, salt and pepper. Place on an oiled baking sheet and bake in a 350-degree preheated oven until lightly golden brown, anywhere from 7 to 10 minutes.