1# Tomatoes, cored, diced
1# Cucumbers, peeled, seeded, diced
10oz Green Peppers, seeded, diced
10oz Red Peppers, seeded, diced
1lb Onions, sliced
1# Gluten Free Bread, diced
24oz Tomato Juice
2oz Tomato Puree
4 cloves Garlic, paste
½ each Jalapeno minced
2.5 oz Olive Oil
3oz White Wine Vinegar
2 tsp Salt
1 tsp Pepper
4oz Gluten Free Croutons
1# Tomatoes, cored, diced
1# Cucumbers, peeled, seeded, diced
10oz Green Peppers, seeded, diced
10oz Red Peppers, seeded, diced
1lb Onions, sliced
1# Gluten Free Bread, diced
24oz Tomato Juice
2oz Tomato Puree
4 cloves Garlic, paste
½ each Jalapeno minced
2.5 oz Olive Oil
3oz White Wine Vinegar
2 tsp Salt
1 tsp Pepper
4oz Gluten Free Croutons
- Soak bread crumbs in tomato juice.
- Puree soaked bread with diced vegetables, tomato puree, garlic, jalapeno, olive oil and vinegar.
- Season with salt and pepper.
Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!
Worden Farm to Table 
Wowie! Thats the first time I’ve seen ingredients doubled perhaps that’s why it look like a lot of ingredients ha, ha!!!
Sent from my iPhone
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