Ingredients
- 4-6 medium to large Oxheart tomatoes (or 6-8 medium vine ripe tomatoes of your choice)
- 1/2 large sweet onion, roughly chopped
- 1 green and 1 red large, sweet Marconi pepper
- 1/2 cucumber, skin on, roughly chopped
- 1 medium garlic clove, roughly chopped
- 1 tsp cumin
- A good splash of the best, oak-barrel aged, red sherry vinegar (about 5 tablespoons)
- 1 cup water
- Stale bread (about 1/4 to 1/3 of a loaf of good French baguette)
- 4-5 ice cubes
- A good soaking of your most flavorful olive oil (about 10-12 tablespoons)
- 2-3 large pinches of salt
- Croutons or your own fried and seasoned bread, Finely chopped tomatoes, cucumber, and olive oil to garnish
- Experiment! (I like to add a few herbs like mint, a few basil leaves, parsley, maybe a few stems of cilantro)
Preparation
Layer all your roughly chopped vegetables in the mixer: peppers, onion, cucumbers, garlic, and end with the tomatoes. Top the tomatoes with the bread (torn into pieces) and sprinkle on the cumin and salt. Pour the water, sherry and then olive oil over the stale bread. Then add a few ice cubes on top.
You want the ice cubes so that the mixture never gets hot from the blades and motor, as that would alter the taste. You’re going to have to press everything down in the mixer to be able to secure the top. Most likely you’ll need to do this a few times in the process. A wooden spoon will help. Pulse the mixer only as many times as you must to liquify the mixture. I like mine so that tiny colorful bits are still visible.
That’s it. It’s done! Serve immediately with a garnish of chopped veggies, croutons and a splash of olive oil or let the flavors mingle in the fridge and serve it tomorrow when it’s even better.
