100g slightly stale crusty white bread, soaked in cold water for 20 mins
500g very ripe tomatoes, peeled and diced (or 2 tins tomatoes)
1 red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil (ideally Spanish as it has a distinctive flavour)
2tbsp sherry or wine vinegar
Salt and freshly ground black pepper to taste
- Peel the tomatoes by plunging in boiling water for 30 seconds then the skins should slide off easily. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.
- Blend until smooth, then add salt, pepper and vinegar to taste and stir well.
- Refrigerate until well chilled. Add a little more chilled water or ice cubes if too thick.
- Optional: garnish with small pieces of cucumber and green pepper, diced black olives, chopped hard-boiled egg, spring onion, or cubes of Spanish ham.