pimentos (preferably the roasted
kind) mash half into a purée and
cook a few minutes with twice the
quantity of tomato juice. Add the
rest of the pimentos cut in strips,
and ice. If fresh pimentos are used,
grill, skin, seed, and pound them
before mixing with the tomato.
Very fine slices of raw pimento can
be used for garnishing.
ff
(ff)
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