Soak one slice of bread per 1 lb of tomatoes for an hour
use RIPE plum tomatoes skinned and seeded
1 garlic clove per pound of tomatoes
a little good Spanish extra virgin olive oil (I like Carbonell or the one the paradores sometimes
sell.
a good splash of good sherry vinegar
salt
1 cup of water per pound of tomatoes
blend and refrigerate
serve with bowls of chopped onion, cucumber, green pepper &
and olive oil crutons.
(There is also a white garlic based version).
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