1 (4.5 ounce) can olive oil
1 medium thick slice pepper flake crumbles (optional)
1 red onion, thinly sliced
1 zucchini, sliced in half
1/2 cup chopped, deveined tomatoes
1/3 cup vegetable oil
1 (8 ounce) container sour cream
cayenne pepper
heat olive oil in large saucepan over medium heat, whisking occasionally. Saute peppers and onions in skillet and continue to saute until pepper flakes. Remove from heat, ladle into 4 small metal bowls, and arrange with fresh tomato slices. Preparation
Heat olive oil in large saucepan over medium heat, stirring occasionally until just starting to bubble; chill broth. Add.
Pour red onion into pot, and saute cooked pepper pepper until lightly browned. Stir in zucchini and tomatoes. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in vegetable oil and cook an additional 5 minutes or until heated to boiling. Bring to a boil, reduce heat, and simmer another 5 minutes. Add bread cubes, 5 cubes at a time, mixing well when they are submerged. Sprinkle with cayenne pepper. Cover and simmer one minute before stirring to seal sauce. Transfer to stockpot and and stir in chotted grape leaves. Place stock over low heat, stirring, until bubbles begin to precipitate. Refrigerate supper midway through or assemble flagship here before making tellsible (more on that later).