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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Peel and core the tomatoes and cut them in half. Strain the juice in the
seed cavities and reserve, discarding seeds.
Tear the bread into chunks and place in a large bowl. Add the tomato
juice, 2 T sherry vinegar and 2 T red wine vinegar. Stir to moisten the
bread. Add the cucumber, bell pepper, onion, garlic and tomatoes. Season
with salt. Let marinate at room temperature for 1-2 hours.
Puree the mixture in a blender or food processor, adding 1/4 cup oil to
emulsify.
Strain the puree through a medium sieve.
Taste and adjust seasoning with oil, vinegar and salt.
Chill thoroughly before serving.
Contributor: SF Chronicle Food section
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