Ingredients
- 1 kg ripe tomatoes
- 1 cucumber
- 1 green pepper
- 1 garlic clove
- 100 ml extra virgin olive oil
- 2 tbsp sherry vinegar
- Salt
- Diced cucumber, pepper and egg to serve
Method
- Wash and chop vegetables.
- Blend until smooth.
- Emulsify with EVOO drizzled in slowly.
- Season and chill at least 2 hours.
- Serve ice-cold with garnishes.
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