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Ingredientes
- 1 ¾ lbs (800g) very ripe vine tomatoes
- 1/3 lb (200g) soft part of bread
- 2 red peppers
- 2 cucumbers
- ½ bouquet basil
- 1white onion
- 1 clove of garlic
- ½ C (10cl) extra virgin extra virgin olive oil
- ½ C (10cl) Xeres vinegar
- Salt and pepper
Direcciones
- Blanch tomatoes: cut a cross in tomato skins and dip them in boiling water for 1 minute. Drain them and remove the skin.
- Cut tomatoes in quarters and remove seeds.
- Peel peppers and cut in strips, remove seeds and filaments from inside, then cut with blade between the flesh and the skin. You can also burn the pepper skins in the oven or possibly with a blowtorch, but it is more tedious.
- Dice pepper strips
- Peel cucumbers and dice.
- Remove leaves from basil and chop it coarsely
- Peel and mince garlic and white onion
- Combine all of these vegetables in a salad bowl and add in ½ C (10cl) extra virgin olive oil
- Add in salt and pepper
- Mix well and let rest 24hours in refrigerator
- Break bread into pcs in blender bowl
- Pour Xeres vinegar into bowl
- Let bread soak up vinegar
- Pour marinated vegetables and all of their juice into blender bowl
- Blend well till mix is smooth and of even consistency.
- Put mix in strainer and collect all liquid which drains off
- Correct salt and pepper as needed
- Put liquid in refrigerator for at least 1 hour before serving.
- Serve in soup bowls or possibly pretty glasses with a few drops of oil and vinegar on the surface.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 23 | 16% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 190mg | 8% |
| Potassium 285mg | 8% |
| Total Carbs 25.12g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.79g | 3% |
| Protein 4.82g | 8% |
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