Ingredients

40 gm day-old crustless bread, coarsely torn, plus extra to serve

1 garlic clove, crushed

1 kg very ripe vine-ripened tomatoes (about 8), coarsely chopped

1 red capsicum, seeds discarded, coarsely chopped

1 telegraph cucumber (300gm), seeded, coarsely chopped

½ white onion, coarsely chopped

3 tsp Sherry vinegar

3 tsp extra-virgin olive oil, or to taste, plus extra for drizzling

To serve: flat-leaf parsley and mint, torn

Method

Main

1.Combine bread, garlic and 200ml water in a large bowl and stand to soak (10 minutes).

2.Add vegetables and vinegar to bread mixture, season well to taste and process in batches in a blender until smooth. Transfer to a container, whisk in oil, season to taste and refrigerate until required. Serve chilled with herbs and extra bread, and drizzled with extra oil to taste.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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