3 lb. tomatoes, peeled, seeded & chopped2 slices white bread, crusts removed 2 cucumbers, peeled, seeded, chopped 1 sm. red onion, coarsely chopped 3 cloves garlic, minced 2 bell peppers, chopped 6 Tbsp. extra-virgin olive oil 3 Tbsp. red wine vinegar salt & pepper

Soak the bread in a small amount of water & then squeeze dry. Place tomatoes, bread, cucumbers, onions, garlic & peppers in a blender. Blend until mixture is smooth (you may have to do this in batches). Once it is completely blended, pour into a bowl. Add the oil & vinegar. Add salt & pepper to taste. Mix cell, cover & place in fridge to chill. Serve cold. Garnish with chopped veggies & croutons, if desired.

Adapted from recipe found in Spanish Doors, Dishes and Dreams by Francie Martinez Vicondoa (Yvette’s aunt!)