Posted by: marthabernie | October 10, 2016



Process 4 cups roughly chopped green tomatoes (I like to use zebra), one cup peeled, chopped cucumber, 1/4 cup olive oil, 2 teaspoons red wine vinegar, one teaspoon kosher salt, 1/4 teaspoon cayenne pepper, and 2 slices white bread in a blender until smooth.  Transfer to a bowl.  Stir in one pint halved heirloom cherry tomatoes and another one cup of finely chopped cucumber.  Chill one hour or more.  Serve in 4 bowls with a dollop of sour cream on top.  Serves 4.

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