Ingredients
Equipment
Method
- Rough chop tomatoes, cucumber, and bell pepper into large chunks. Leave vegetables at room temperature for best blending results and optimal flavor release.
- Add tomatoes and garlic to blender. Pulse 4-5 times until roughly chopped but not pureed. This creates texture foundation.
- Add cucumber and bell pepper to blender. If using bread, soak it in cold water for 30 seconds, squeeze out excess water, and add last. Pulse 5-7 times until desired consistency is reached—chunky or smooth is your choice.
- Add olive oil, vinegar, salt, and pepper. Blend briefly to incorporate. Taste and adjust seasoning—keep it slightly under-seasoned if making ahead, as flavors intensify over time.
- Transfer to airtight container and refrigerate for at least 1 hour for flavors to meld (or serve immediately if needed). Before serving, drizzle with olive oil and garnish with fresh herbs if desired.
Nutrition
Notes
Storage: Keeps up to 3 days in airtight glass container in refrigerator. Flavors improve on day two. Do not freeze—texture becomes watery. Serving tip: Remove from fridge 15 minutes before serving for optimal flavor. Seasonal swap: Use quality canned San Marzano tomatoes in winter months. For lighter version, omit bread entirely.
