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bread Alentejo garlic onion fresh pennyroyal olive oil tomato paste tomatoes cucumber red pepper vinegar salt cold water thyme
Viewed: 75 - Published at: 8 years agoIngredients
- 1 bread Alentejo, preferably stale
- 4 garlic cloves peeled
- 1 onion small
- 1 bunch fresh pennyroyal
- olive oil as needed
- 3 tablespoons tomato paste
- 3 tomatoes ripe but firm
- 1 cucumber peeled and seeded
- 1 red pepper
- 2 tablespoons vinegar
- salt as needed
- cold water to taste
- ice cubes
- 1 bunch fresh thyme chopped, or oregano
- 3/4 slice dry cured ham sliced , cut in strips
Method
- Cut bread in small cubes, set aside.
- In a mortar, place garlic cloves, onion, salt, pennyroyal, and olive oil as needed, mash to a paste.
- In a bowl, mix tomato paste with the above mixture.
- Then add tomatoes, cucumber, and red pepper, cut in cubes or slices.
- Drizzle with more olive oil, add vinegar, season with salt.
- Pour in enough water, cool off with ice cubes, add bread.
- Serve immediately, sprinkle the soup with plenty of chopped thyme and ham strips.
