Preparation time: 30 min
Doses (4 people)
- Cucumbers 1 x 9 oz
- Extra virgin olive (EVO) oil 7 tablespoons
- Garlic 1 clover
- Green Pepper 1 x 7 oz
- Red onions 3,5 oz
- Red Pepper 1 x 9 oz
- Salt and Pepper to taste
- Stale bread (soft part) 5,3 oz
- White-wine Vinegar 6 tablespoons
For this recipe we used:
26,39 fl. oz.
Remove the bread crust and put the inside part in a bowl. Pour vinegar and water and marinate until they are almost completely absorbed, then drain it in a colander and let it rest.
Peel the cucumber and slice it round. Clean the peppers, remove interior and seeds and julienne them. In the end peel and wash the red onion and the garlic, then mince and mix them with the vegetables and the Pomì organic tomato puree in a electric mixer, obtaining a smooth and homogeneous sauce.
Filter it in a bowl, add the cooled soaked bread and mix all with the electric blender.
Season to taste and leave the sauce in the fridge for a few hours.
Stick-cut raw cucumbers, carrots and peppers to accompany and serve with bread crostini, lime slices and a little EVO oil.