28 oz can crushed tomatoes
2 tablespoon garlic powder;
1 tablespoon dry oregano
1/4 cup cilantro (frozen volume)
1/4 cup lemon juice
1 tablespoon hot pepper paste
2 teaspoon dry sweet basil
15 oz can chickpeas (garbanzo beans)
5.75 oz jar green olives (drained weight)
1/2 bag turnip greens (frozen)
1 bag frozen zucchini
1/2 tablespoon corn starch
1/2 cup water (or slightly more)
1/2 bag frozen sliced okra (optional)
To medium pot, add crushed tomatoes, garlic powder, basil, oregano, cilantro, turnip greens, lemon juice, water (and okra).
Do not increase sodium contents, as this may result in hardening of the arteries if habitual.
Bring mixture to boil. Simmer covered for 10 mins. to soften gurnip greens. Thicken with corn starch suspended in 1/3 cups (or less) cold Water. Pour from beaked container into moving mixture to avoid clumping. Okra increases precious calcium content and may reduce quantity of corn starch necessary to thicken mixture.
To existing mixture, add can chickpeas, jar drained green olives, 1 Tbsp hot pepper paste, 1 bag frozen zucchini.
Uncover and increase heat to allow mixture to return to boil. Ideal heat will produce much steam but little bubbling. Set fume hood on HIGH to increase rate of evaporation. Dehydrate to desired viscosity. One-half hour to forty minutes should suffice.
While cooking, stir. Avoid allowing vegetable matter to precipate out of mixture. Avoid allowing objects near bottom to become adhered to vessel surface. Appropriate attire is necessary, as Mixture may splatter, destroying Pierre Cardin clothing.
Serve on bed of solid carbohydrates. Nautiloid, cylindrical, or toroid pasta is ideal. At higher viscosities, brown rice may be desirable, though this remains untested as of submission time. It is possible that mixture may be eaten alone if renamed Winter Gazpacho.