2 pounds rhubarb, cubed

4 whole seedless heirloom tomatoes

2 medium seedless cucumbers, cubed

2 red bell peppers, cubed

2 whole shallots

2 ounces sherry wine

4 pounds fresh strawberries

2 cups sugar

1 cup olive oil

2 tablespoons Tabasco sauce

Fresh mint or basil sprigs, for garnish

Serves 8-10

  1. Blend rhubarb, tomatoes, cucumbers, bell peppers, shallots, and sherry wine in a blender, then pass the mixture through a strainer.
  2. Blend the strawberries separately and add them to the other blended ingredients.
  3. Stir in the sugar, olive oil, and Tabasco.
  4. Chill in refrigerator for at least 2 hours.
  5. Garnish with fresh mint or basil sprigs to taste, to give a scented touch.

Read more: This recipe originally appeared in "The Mexican Magician" by Lynn Cline.