An easy-to-make warm weather dish that’s perfect as an appetizer or light meal. Note: Allow 12 hours or overnight for marinating time.
Courtesy of The Burnt Tongue.
tomatoes, seeded, peeled and chopped
cucumbers, seeded and diced
red pepper, chopped
clove garlic, chopped
baguette, cut into pieces
Tbsp red wine vinegar
Tbsp extra virgin olive oil
salt and pepper, to taste
cucumber julienne, for garnish
Place all ingredients except olive oil in a large bowl and toss. Cover and refrigerate for at least 12 hours, preferably overnight.
Finely puree in a blender and strain. Adjust seasonings with salt and pepper.
To serve, ladle into bowls and garnish with extra virgin olive oil and cucumber julienne.