1200g ripe tomatoes, skinned
600g green and red peppers, deseeded
200g Spanish onion, peeled
10g garlic, peeled
600g cucumber, peeled
100g fresh bread, crust removed, made into breadcrumbs
45ml red wine vinegar
32g Essential Cuisine Light Vegetable Stock Mix
120ml extra virgin olive oil
10g fresh oregano and basil leaves
Sea salt and freshly ground pepper
- Roughly chop the tomatoes, peppers, onion, garlic and cucumber, place in a large bowl and mix in the breadcrumbs.
- Stir in the vinegar, Essential Cuisine Light Vegetable Stock Mix, oil and herbs, mix well. Cover and allow to marinade overnight in the fridge.
- Liquidise in batches to a velvety smooth puree, pass through a sieve, adjust the seasoning, consistency if required and chill.
- Serve in chilled bowls with strips of fresh oregano and basil leaves.