TO DRINK: A fruity Sauvignon Blanc such as Groote Post has a great racy acidity that complements the tomato flavour
- 800g overripe tomatoes
- 600g cucumbers
- 100g onions
- 250g green peppers
- 2 garlic cloves
- 5ml (1 tsp) green chillies
- 500g ciabatta
- 200ml tomato juice
- 60g tomato purée
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) extra virgin olive oil
- 90ml white wine vinegar
- ripped ciabatta croutons, to serve
- micro basil or rocket leaves, to serve
Peel the tomatoes, cut into wedges, remove the seeds and dice into small pieces. Reserve about 30ml (2 tbsp) for garnishing.
Peel the cucumbers and slice lengthways. Dice about 30ml (2 tbsp) and set aside for garnishing.
Dice the onions into small pieces.
Slice open the green peppers, remove the seeds and dice into small pieces. Reserve about 30ml (2 tbsp) for garnishing.
Crush the garlic cloves and dice the chillies.
Cut the crusts off the ciabatta and slice into cubes.
Soak the bread cubes in the tomato juice.
Place the bread, diced vegetables, tomato purée, garlic and chilli in a blender and purée until smooth.Season with the salt, pepper, olive oil and white wine vinegar.
Garnish with the reserved vegetables, croutons and micro basil or rocket leaves. Serve slightly chilled but not too cold as the tomato will lose its flavour.