Ingredients:
 | 1 Green Pepper |
| 1 Yellow Onion |
| 1 Zucchini |
| 1 Leek |
| 4 Whole Fresh Tomatoes |
| 3 14 Oz cans crushed tomatoes |
| 1 tsp minced garlic |
| 2 tsp chopped parsley |
| 1 Tbs fresh basil, julienned |
| 1/2 tsp black pepper |
| 1 tsp salt |
| 16 oz. chicken or vegetable stock |
| Sour Cream to garnish |
Prepares Approximately 3-4 Quarts
Preparation time: 10 minutes
Cook time: 6 minutes
Chill time: Overnight
| Cut peppers, onions, zucchini, leeks and fresh tomatoes roughly and place on grill. |
| Grill for 4 - 6 minutes until seared and tender, turning occasionally to avoid burning. Set aside. |
| Place grilled vegetables in a food processor with a shredder blade attachment. |
| After shredding, put in a large metal bowl along with the remaining ingredients. |
| Chill overnight. |
| Serve with dollops of sour cream. |