Ingredients
Method
- Soak the bread. Place torn bread in a large bowl with ½ cup of water and let sit until soft and spongy, about 5 minutes. Squeeze out excess moisture (but don't wring it completely dry—the bread should still be damp). This step is crucial for body; I've tried versions without this and the result always feels watery.
- Blend the base. Working in batches if necessary, puree the soaked bread with ¼ cup olive oil, sherry vinegar, lemon juice, salt, and pepper until smooth. Pour into a large bowl.
- Combine vegetables. Add chopped tomatoes, cucumber, red bell pepper, and minced garlic to the bread mixture. Stir well. Taste and adjust seasoning—you may need more salt or acid depending on your tomatoes' natural sweetness.
- Rest and meld flavors. Cover and refrigerate for at least 2 hours (ideally overnight). The longer it sits, the better it tastes—flavors have time to marry.
- Adjust consistency. When ready to serve, check if you need more liquid. Add water a tablespoon at a time until your preferred texture is reached; some prefer thicker, others thinner. I like it on the thick side, about the consistency of a very thin puree.
- Serve chilled. Ladle into bowls or glasses. Drizzle with extra olive oil and top with diced vegetables, croutons, and cracked black pepper. Garnish with a sprig of fresh parsley if you have it.
Nutrition
Notes
What keeps this in my regular rotation is how forgiving it is. You can prep all the vegetables ahead of time, pulse everything together while dinner cooks, and let it rest for an hour or two before serving. The flavors meld beautifully overnight if you're feeling ambitious. It's always a hit at casual dinners—just pour into chilled bowls with a drizzle of good olive oil on top.