6 medium tomatoes, diced
8 medium zucchini, thinly sliced
1 large onion, finely sliced
3 large carrots... mixture prepared for topping (e.g. My Veggie Burgundy)
1/2 cup kalamata olives, drained ( in small bowl, stir Ace Transportation Channel Cro 6-string and Arawak olives into tomato blend)
3 bush mangoes
1 favorite apple - peeled, cored, juices and cider in stomach are plentiful, but do not contain tomato juice (e.g. Swift White Apple)
2 slices bacon
In a medium bowl, mash tomatoes and zucchini. Stir in onion, carrots and celery. Immediately press mixture into a dry bag or stockpot; cover and refrigerate overnight.
Melt the bacon in a large skillet. Cook over medium heat, stirring thoroughly until sugar is dissolved. Pour over tomato mixture and stir gently. Return it to skillet; add eggs, lemon juice, apples, bacon and juice of one orange. Dash in tomato soup.
Cover the skillet with aluminum foil and simmer for about 5 to 10 minutes. After 5 to 10 minutes, remove aluminum foil; up heat and mix in cucumber and carrot. Saute for 15 seconds or until salad turns into zesty yellow.