400gpeeled tomatoes, i. e. San Marzano – the “elongated” ones are best
400gred, yellow or green peppers
1 pclarge salad cucumber
1 pcsmall Zucchini
1 pconions (optional)
1 pcgarlic (optional)
1 pcmean, little, spicy chili peppers Andaléz ! ! (optional)
80mlextra virgin olive oil (mild !)
60 mlbreadcrumbs or the corresponding quantity dry white bread or bread rolls
For the “low-carb and gluten-free version” substitute bread with more zucchini and avocado.
Chop ingredients up into little pieces and place an evenly mixed portion of the veggies into a blender, adding some of the peeled tomatoes (including the juice), (all of the before should amount to about 1 kg, in equal parts) olive oil, vinegar, breadcrumbs and SAL de IBIZA. Top up the blender with water (not too full unless you plan on re-decorating your kitchen ; ).
Blend for about 2 – 3 minutes, gradually increasing the speed till full power. Hold lid tight, if not – see above! Look for the consistency to become smooth and creamy.
Season the first batch to taste by adding more salt or olive oil and perhaps breadcrumbs for texture.
Place this first batch into a larger container and repeat the steps above until all the ingredients have been blended and seasoned. You can make adjustments to each batch, evening the extremes until you reach the perfect blend for your taste.
Served chilled – breakfast, lunch or dinner... anytime!
Bon Provecho !
Daniel “Salt Whisperer”, SAL de IBIZA