|Ripe red tomatoes||5 , quartered|
|Sweet onion||1 , quartered|
|Garlic||1 Clove (5 gm), crushed|
|Beef stock||1 Cup (16 tbs), cooled|
|Olive oil||3 Tablespoon|
|Minced fresh parsley||2 Tablespoon (Do Not Substitute Dry; If Fresh Is Unavailable, Omit)|
|Ground mild red chili||1⁄2 Teaspoon|
|Cucumber||1 , peeled|
|Bell pepper||To Taste|
|Scallions with tops||4|
|Thick french bread slices||4 , cut into cubes|
1 In a blender or a food processor, place tomatoes, onion, garlic, stock, olive oil, vinegar and 1 tablespoon of the parsley.
2 Process until all ingredients are reduced to a lumpy puree. Add the red chile and salt to taste.
3 Chill for at least 2 hours before serving.
4- Meanwhile, chop the cucumber and bell pepper into fine cubes. Thinly slice the scallions. Place vegetables in similar pottery bowls.
5 Toast the bread cubes in a 300°F. oven for about 30 minutes, or until golden. Cool cubes and place in another pottery bowl.