Ingredients
2 inch crust free baguette
1-2 Garlic Cloves
1 tsp Sherry Vinegar
1-1/4 lb tomatoes
1-1/4 lb cucumber
3/4 lb white onion
1 cup still water
1/4 cup virgin olive oil
salt & pepper
Shallot
Preparation
Soak bread in water 1 minute - squeeze dry and put in blender Blend with vinegar, mushed garlic, and shallot
Add tomatoes, cucumber, onions and puree Add 1 cup still water - puree Slowly blend oil as machine is running Chill three hours
Serve over diced tomatoes, cucumbers and peppers (or any other vegetable you prefer) Top with croutons
