Adapted From Martha Rose Shulman, NYT Cooking Serves 6 (1st course) INGREDIENTS 2 slices red or white onion 1 large beet (about 6 ounces), roasted 1 small (6 ounces) cucumber or 1/2 long European cucumber* and coarsely chopped 2 pounds ripe tomatoes, quartered 2 sticks celery, coarsely chopped 2 large garlic cloves, still in skin 1 slice of good, hearty bread, cubed 1 tablespoons sherry vinegar, plus a little extra for the onion […]
