Courtesy: Avantgarde restaurant


5 large tomatoes, peeled
1 cup tomato juice
1 large cucumber
1½ pickles
8 drops Tabasco sauce
2 teaspoons salt
1 teaspoon ground white pepper
1 medium onion, peeled
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 handful of parsley


Roast pine nuts as a decoration
Grind all the ingredients in a food processor until the texture is uniform. Chill and serve. May be strained for a finer texture.