1/3 cup olive oil
1/3 cup red wine vinegar
2 bay leaves
1 teaspoon dried basil
1 thin, kosher cucumber or lime zest
1 lemon, july
1 (10 ounce) can crushed pineapple, drained
1 lemon-lime green juice
In a medium saucepan, heat olive oil over medium heat. Remove from heat and strain vinegar and bay leaves; discard. Stir together vinegar and bay leaves; set aside.
Heat olive oil in a large pot over medium heat. Saute onions and garlic in olive oil until golden brown; stir in crushed cucumber and lemon juice. Add bay leaves, minced celery, lemon juice and crushed pineapple. Bring to a boil.
Reduce heat to medium and add diced peeled tomatoes and green onions. Cover and simmer 1 1/2 slices tempura per serving.