Tuesday, May 20, 2008


serves 6


2 large garlic cloves
1 egg yolk
1 thick slice bread, crust removed
90ml/3fl oz olive oil
450g/1lb canned whole peeled plum tomatoes
900g/2lb ripe tomatoes, deseeded and chopped
1 large onion, choped
1 cucumber, peeled and chopped
2 red peppers, seeded and chopped
1 tablespoon tomato purée sea salt and freshly ground black pepper
2 lemons, cut into wedges, to serve

• Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
• Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
• Season with salt and pepper to taste, and chill in the refrigerator until ready to serve.
• Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.

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