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3410 TEST!!!!


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  • 4 thick slices day-old rustic French or Italian bread (about 1/4 of a 1-pound loaf)
  • 2 pounds ripe tomatoes
  • 2 medium cloves garlic
  • 1 green or red bell pepper, seeded, diced, divided
  • 1/2 medium cucumber, peeled, seeded, diced, divided
  • 1/2 small sweet onion, diced, divided
  • 1/4 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine or sherry vinegar
  • Salt and freshly ground black pepper
  • Croutons to garnish


Remove crusts from bread and tear into chunks.
Place in a bowl and cover with water. Set aside for 10 minutes, or until very soft.
Halve tomatoes crosswise. Scoop out seeds over a strainer set over a bowl to catch the juice. Discard seeds and reserve juice.
Squeeze out as much water as possible from bread.
Place in food processor with garlic. Puree until smooth.
Add tomatoes, 1/2 bell pepper, 1/2 cucumber and 1/2 onion. Puree until fairly smooth.
Add cumin and olive oil and process to combine.
Stir in vinegar.
Thin to desired consistency with reserved tomato juice and cold water.
Season to taste with salt and pepper. Serve at room temperature or chilled, garnished with remaining diced vegetables and croutons.

Recipe from Central Market Mill Creek - Culinary Resource Center
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