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Local Spanish dish, it's a different way of tasting tomatoes, so good in summer, and at the same time a way of showing a fresh and alternative first course.

Prep. Time: 20 min + resting in the fridge

Servings: 4 people
½ glass of white wine vinegar
1 slice of garlic
1 cucumber
1 red Tropes onion (middle size)
500 ml of extra-virgin olive oil
100 gr of stale crumb
1 green pepper
½ red pepper
600 gr of tomatoes
Salt and pepper











Put the crumb in a bowl, wet it with plenty of water, then add vinegar. Clean and cut cucumber, onion tomatoes (without seeds), peppers (without seeds and white filaments) and garlic. Put everything in the blender, add oil, salt and pepper, then liquidize.
Now squeeze the crumb from water and vinegar and add it in the blender.
Liquidize until the ingredients blend. Add salt, oil and pepper if necessary, then put it in the fridge to rest for at least 2 hours.
Serve in bowls or glasses (ex tumbler) with little toasts, cucumber dices, pieces of hard-boiled eggs or diced tomato.