serves
8
prep
20 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 2 litres cold water
- 250 ml (1 cup) white vinegar
- 125 ml (½ cup) extra virgin olive oil
- 1 day-old vienna or pane di casa loaf, crusts removed, roughly cut
- 2 garlic cloves, sliced
- 1 onion, chopped
- 5–6 ripe tomatoes, peeled, roughly chopped
- 1 red capsicum, seeded, roughly chopped
- 1 green capsicum, seeded, roughly chopped
- 1 large cucumber, half peeled (a little skin left on adds flavour), roughly chopped
- 3 tbsp salt
Chilling time 2 hours
Instructions
Combine the water, vinegar and olive oil in a large bowl. Add the bread, garlic and vegetables. Mix well with your hands and add the salt. Cover and chill in the refrigerator.
Puree the mixture in a blender and strain before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
