- 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.