By Elisa Rode
Ingredients:
- 1, 28-Oz can of diced tomatoes
- 1 Sm Green bell pepper, cored and seeded.
- 1 Med size cucumber, peeled and chopped into 3-4 segments
- 1 small red onion
- 1 tsp Garlic
- 1 Tbs Red Wine Vinegar (Can substitute Sherry vinegar).
- 1 tsp Smoked Paprika
- 1 tsp salt (I used Tony Chachere’s)
- 1 Tbs ground cumin (I like a lot of cumin. You can back off of this if you are not a cumin fan to 1 tsp)
- 1/4 C Olive Oil
Optional: Add a healthy piece of white bread or baguette bread with the crust removed.
Directions:
- Add everything EXCEPT the olive oil to the blender or food processor. (It may be too much for a standard blender cup, so you may have to do it in batches).
- Blend until smooth.
- Let stand for 5-10 min.
- Drizzle in the olive oil slowly while blending.
Serve with toasted bread.
Will keep for 2-3 days in the fridge, and is generally better on day 2!
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