Chop half of the cucumber and half of the pepper into large chunks and put them into a blender. Finely chop the remaining peppers and cucumber and set aside for garnish.
Add the tomatoes, bread, garlic, 3 tablespoons of Extra Virgin Olive Oil from Spain, sherry vinegar, salt and ½ cup of water to the blender and blend until smooth. Chill in the refrigerator in an airtight container for at least 2 hours and up to 4 days.
Stir before serving and garnish each bowl with 2 tablespoons each chopped cucumber and peppers and drizzle with 1 teaspoon extra virgin olive oil from Spain.
Presentation of the dish:
Serving size: about 1 cup
Did you know that olive oils are the oils that can withstand the highest cooking temperatures? Learn more about why it is healthier to fry with olive oil here. Source: Ellie Krieger, as presented at the 2017 Olive Oil Conference. Published with permission of the author. All rights reserved.
1 medium cucumber, peeled and seeded
1 medium red bell pepper, cored
1 ½ pounds ripe tomatoes, (4-5 medium) cored and quartered