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
- Blend rhubarb, tomatoes, cucumbers, bell peppers, shallots, and sherry wine in a blender, then pass the mixture through a strainer.
- Blend the strawberries separately and add them to the other blended ingredients.
- Stir in the sugar, olive oil, and Tabasco.
- Chill in refrigerator for at least 2 hours.
- 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.