Serves 4

  • 3 garlic cloves
  • 1 kg combination of tomatoes: heirloom, cherry, beefsteak, and/or roma
  • 1 red pepper, diced
  • 3 mini cucumbers, diced
  • 2 tbsp red onion
  • 2 tbsp red wine vinegar
  • 2 tbsp sherry wine
  • 1/4 cup extra virgin olive oil
  • 1 tbsp chopped fresh basil
  • Sea salt and pepper to taste

1 day before serving, combine all ingredients in a blender and blend until smooth. Serve chilled with pea shoot garnish, diced peppers, olive oil, and with grilled toast points, or a crusty baguette.

Recipe contributed by Faspa and Co.

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