Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while Read More…
Ingredients:
1 cup small pieces white bread (torn from day-old bread) 1 small clove garlic, minced 2 tablespoons sherry vinegar 1 ½ cups cucumber, seeded, peeled and cut into 1-inch pieces, 1 ½ cups coarsely chopped (about 1 1/2 peppers) red bell peppers 2 pounds tomatoes, cut into quarters 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons coarse salt Freshly ground pepper
Preparation:
- Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.
- Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled.