1/2 teaspoon olive oil
2 teaspoons lemon juice
1 teaspoon white sugar
1 teaspoon lemon juice
1 teaspoon haven
1 (32 fluid ounce) can organic Italian-style tomato juice
1/2 teaspoon lime juice
1/2 teaspoon dry cayenne pepper
1/2 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cups basil, chopped
1 cup port wine, added to taste to taste
4 cups corn kernels, diced
1 cup dry bread crumbs
1/2 cup butter
1/4 cup honey
In a medium-size bowl, dissolve olive oil and lemon juice in water. Place in a cold milk bath, and undisturbed for 30 minutes or until mixture thickens. In a stockpot, mix dry tomato juice, lime juice, chile powder, salt, paprika, and parsley; heat 2 tablespoons of water to cover, and cook for 3 minutes. Stir in the mixture, and heat 6 tablespoons more. Add lime juice, and cook for another 1 minute. Stir in tomato juice for an additional 3 minutes. Remove from heat, and mix in corn, chopped, starter peppers, tomato juice, cayenne pepper, heat 1 cup of water into the mixture, and cook 3 more minutes. Stir in the protein until well mixed, and boil 2 minutes more.
Stir in the remaining tomato juice, tomato paste, cayenne pepper and seasoning packet, dropping the mixture by teaspoon size into the broth. Simmer for 45 minutes, stirring often. As the soup thickens, stir in the sauce. It is almost ready if not a little thick. Stir in the fruit or peas until all liquid is absorbed. Prepare dressing, if desired, by whisking or you can make your own by finely blending together basil, 1 cup flour, salt, and 6 tablespoons water. Stir in the wine until well mixed and thickened. Stir in the sugar, lemon juice, chopped tomatoes, 4 tablespoons of liquid, and cooked/fried chicken and peas.
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