|Philippe de Montebello|
Philippe de Montebello
Here is a great video we want to share about Philippe de Montebello's time as the Director of the Metropolitan Museum of Art in New York City!
(Source:Great Museums YouTube Channel.)
For all who love vegetables, this fresh produce breakfast drink is refreshing.
25 ripe tomatoes (or one 16-ounce can of tomatoes and one 46-oz can of tomato juice)
2 green bell peppers, seeded and chopped
4 ribs celery, chopped
1 small onion, chopped
2 cucumbers, sliced
1 small zucchini or other summer squash, chopped
1 cup chopped fresh parsley
3 tablespoons red wine vinegar
1/4 teaspoon chili powder (optional)
2 cloves garlic, chopped
2 cups vegetable broth
If using ripe tomatoes put them into a large pan of boiling water, a few at a time, for 30 to 6o seconds until skins become loose. Remove tomatoes from boiling water (a slotted spoon works well) and slip off the peels. Discard peels. Slice tomatoes, reserving juice.
You'll have more ingredients than your blender will hold, so you'll need to blend the ingredients in batches. Start with 5 or 6 peeled tomatoes (or some of the canned tomatoes with some of the tomato juice); add some of the vegetables (green pepper, celery, onion, cucumber and zucchini), some of the seasonings (parsley, vinegar, olive oil, chili powder and garlic) and about a cup of broth. Blend on high speed until smooth.
Pour half the mixture out of the blender container into a large mixing bowl. Add more tomatoes and tomato juice, vegetables, seasonings and broth; blend. Repeat process until all ingredients are blended.
Mix the blended ingredients with wire whisk. Refrigerate, covered, overnight to let flavors blend. Mixture will keep up to week in the refrigerator.
(Source: Alcohol-Free Drinks for All Occasions edited by B. G. Ostmann and J. Baker)
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