4# ripe tomatoes
2 tablespoons salt
1 small cucumber
2 stalks of celery
3 shallots
white wine vinegar
Cut the tomatoes in quarters, put them in a bowl, add all the salt, and mix well. Peel and seed the cucumber, clean the celery, and peel the shallots. Cut them all into a fine dice. Put the shallots in a small bowl, add just enough of the vinegar to cover, and set aside.
After about half an hour the salt will have softened the tomatoes. Mash them with a wooden spatula and work them through a food mill to obtain a thick tomato juice. Add the shallots, celery, and cucumber. Season to taste with salt and vinegar. (Use balsamic vinegar if the tomatoes need a little sweetness.) Refridgerate over ice and serve well chilled.