Ingredienti
for 6
100 g bread
10 ripe tomatos
3 tbsp extra virgin olive oil
3 cloves garlic
2 cucumbers
2 onions
1 pepper
3/4 l cold water
salt and vinegar to taste
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Ricetta
Clean and coarsely chop the vegetables. Blend them with the bread and 1/4 of the water until smooth.
Add the remaining water, vinegar, olive oil, and salt. Taste and adjust for salt and vinegar.
Refrigerate until cold. Serve with finely chopped tomatoes, onions, cucumber, and pepper on the side (add these to taste).
Variations: Some like to place a few ice cubes in the serving dish. If you're in a hurry to cool it, susbstitute and equivalent amount of ice for the second addition of water. To reduce the acidity of the tomatos add a carrot.
In Lantejuela it is served with bread croutons.
In Luisana with grapes.
In Moron vinegar is substituted for lemon juice
In Corrales only peppers are served on the side.
In Constantina only mint.
In Cazala de la Sierra it served with mint and fried eggs, lots of garlic, and fried saute'd rabbit liver.
In Murcia small pieces of jamon are added.
Copyright © 2001-2009 Gianmarco Pinton
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