“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.”
(with or without crab)
- Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers.
- Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables.
- Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly.
- Ladle into chilled bowls. Garnish with chopped fresh parsley and serve with a bottle of good Michigan wine and warm crusty bread. (6-8 servings)
Note: Take proper time to hand-chop vegetables. The results will not be the same using a blender or food processor. Since tomatoes are at their peak, as long as you're chopping, double the recipe.
"A loaf of bread, a jug of wine, and thou."