The bread adds body. If you’re going to serve it in bowls, it’s a good addition. If you want to keep it gluten-free or you want to serve it to sip, leave the bread out for a thinner, more sippable texture.
Prep Time45 mins
Cooling time4 hrs
- 2 1/2 pounds extremely very ripe tomatoes [may need to use canned to get the good color]
- ½ cucumber
- 1 piece baguette about 5 inches long
- 1 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- ⅓ cup extra virgin olive oil
- Salt to taste
- 1 clove garlic
- 1 shallot
- 1 hot chile
- Diced red or green bell pepper
- Diced cucumber
- Pitted and chopped oil-cured black olives
- Chopped hard-cooked egg
- Chopped ham
- Toasts or croutons
- Herbs of any sort
You may need to work in batches, depending on the size of your blender; if you do, use about half the tomatoes in each, do the cucumber in one and the bread in the other, then combine.
Cut the tomatoes, cucumber, and bread into fiarly big pieces. Put them in the blender with the 2 vinegars and olive oil, and any garlic, shallot, or chile you’re using. Whirl to blend until smooth.
Run through a food mill or a strainer. Return to the blender, and blend again. Add salt to taste (it’s a lot of liquid and a lot of acid, so salt generously—start with 1 teaspoon, then add more to taste).
Cover and chill at least 4 hours and up to overnight. Serve with the garnishes for people to add at the table.
Photo: Erin Scott Studio.
This recipe is part of our 50-page summer recipe e-book. It's a free download when you subscribe here.
Calories: 256kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 266mg | Potassium: 527mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1590IU | Vitamin C: 26.7mg | Calcium: 55mg | Iron: 1.9mg