- Two pounds of ripe tomatoes (any as long as it ripe tomatoes), washed and cut into quarters, keeping the peel in tact
- 1 cucumber, peeled
- 1 bell pepper
- 1 red onion, chopped into large pieces
- salt to taste
- 100 ml wine vinegar
- 50 ml extra virgin olive oil
Put the tomatoes in a blender and blend on high. Once the tomatoes are liquefied, add the pepper, the onion and the cucumber. Blend all of this together and then dress with vinegar, oil, salt. Taste and adjust according to your preferences. Then pass it with a fine mesh sieve.
Refrigerate and serve cold, possibly accompanied with toasted bread.