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Categories:
tomatoes cucumber yellow bell pepper red onion clove garlic nectarines olive oil lemon zest Spanish sherry vinegar mint tomato juice baguette whipped cream cheese light salt
Viewed: 60 - Published at: 9 years agoIngredients
- 2 medium ripe tomatoes, sliced into quarters and cores cut out
- 1/2 English cucumber, or 2-3 small Persian or other edible-skinned cucumbers, roughly chopped
- 1/2 yellow bell pepper, seeded and roughly chopped
- 1/2 small red onion roughly chopped
- 1 small clove garlic, peeled and smashed
- 2 ripe nectarines (pitted), one roughly chopped, one cut into small cubes
- 1 1/2 tablespoons best-quality olive oil
- 1 teaspoon lemon zest
- 2 tablespoons Spanish sherry vinegar
- 2 tablespoons fresh chopped mint
- 1 cup tomato juice or V8
- 6 to 8 1-inch-thick slices baguette
- 1/2 cup whipped cream cheese
- light and dark parts of one scallion, sliced (plus extra to garnish, if desired)
- a pinch of Kosher salt and freshly ground black pepper
Method
- Blend tomatoes, cucumber, bell pepper, onion, garlic, roughly chopped nectarine and olive oil until desired consistency.
- If you're going for a chunkier consistency, pulse instead of blending.
- Stir in lemon zest, sherry vinegar, chopped mint, tomato juice and cubed nectarine.
- Season with salt and pepper to taste, then cover and refrigerate for at least 20 minutes and up to 6 hours.
