Recipe by Salvador Lucero sent to me by CSA Member, Nancy M.

4 1/2” length of Bread, cut from a long narrow loaf, crusts removed

2 lbs Tomatoes, coarsely chopped

3 Frying Peppers, about 6 oz, coarsely chopped

1 Cucumber, about 5” long, peeled and coarsely chopped

1 medium Onion, coarsely chopped

7 large cloves Garlic, peeled and chopped

1/2 cup mild Extra Virgin Olive Oil

Salt 

1 tsp Sugar

2 TB Sherry Vinegar

2 cups Cold Water

Finely chopped Tomato, Green Pepper and/or Cucumber for garnish

Soak the bread in water and squeeze dry.  Place the tomatoes, peppers, cucumber, onion, and garlic in a large food processor with the olive oil, salt, sugar, vinegars, and bread.  Process until as smooth as possible (do this in two steps if necessary).  Pass through a strainer or chinois into a bowl, pressing with the back of a wooden spoon to extract as much liquid from the remaining solid pieces as possible.  Stir in the water.  Add more vinegar and salt a little at a time, tasting after each addition, until the flavors are fully developed.  Chill thoroughly.  Taste again for salt and vinegar, and serve in chilled bowls with an ice cube in each, if necessary, to keep the chill.  If you like, pass small bowls with the chopped vegetables so each diner can garnish to taste.