This is fantastic in August when there are loads of good tomatoes available. You really need to use good ones for this, otherwise it's going to be disappointing. The bread should be good quality too - a cheap loaf will go all slimy.

This recipe is a translation and adaptation of one that appears in Simone Ortega's 1080 Recetas de Cocina published in Spain by Alianza Editorial.

The recipe serves six.

Ingredients

• 1.25kg ripe tomatoes, peeled and with seeds removed
• Half a mild, medium-sized onion (red or Spanish) - about 80g
• 1 small cucumber
• 1 small green pepper
• 100g breadcrumbs moistened in a little water (make from day old bread)
• salt
• 100ml extra virgen olive oil
• 2-3 tablespoons (30-45ml) wine vinegar
• cold water
• a few ice cubes

Directions

1. Chop into small pieces some of the tomato, cucumber and pepper and reserve.
2. In a blender thoroughly buzz up the fresh ingredients with the oil and a little vinegar. You might need to do this in two or three goes. If the mixture looks dry, add some water, although there should be plenty of moisture in the tomatoes and cucumber.
3. Season and taste, adding more salt and vinegar if necessary.
4. Transfer to a serving bowl and add the reserved chunks of tomato, etc.
5. Before serving, add ice and stir well to chill and because the mixture might have settled a little.

Categories: Recipes

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