Prep Time: 30 Minutes
Cook time: 0 minutes!!
Chill Time: Up to 6 hours
Total time: Up to 6 hours, 30 minutes
Difficulty Level: Easy
Modified from this recipe on Epicurious
10 oz. of day old bread, crust removed
21 oz. of fresh summer tomatoes, seeds removed, chopped
1 tsp Ellbee’s Original Garlic blend
1 medium sweet onion chopped
2 red bell peppers, chopped
1 cucumber, peeled and seeds removed, chopped
1/2 tsp. ground Cumin
8 tablespoons of good Spanish Olive oil, extra virgin
2 tablespoons of good Spanish Sherry vinegar
2 tablespoons cold water, or more as needed
1 cucumber, peeled and finely diced, for garnish
Sour Cream, for garnish
Croutons (preferably homemade, optional) or crostini (grilled bread drizzled with extra virgin olive oil)
In a bowl, soak the bread in 1/2 – 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread.
In a food processor (a Vitamix purees everything quickly and like a dream!) puree all the chopped vegetables. Add the cumin, garlic, the soaked bread, sherry vinegar, olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp).
Refrigerate at least 2 hours and re-taste for salt.
Serve chilled with garnish of chopped cucumber, cracked peppercorns, and/or croutons as desired. You can also serve with crostini.