I like how simple it is to make this delicious summer classic. And I also like to give it time for the flavors to develop. If you’re planning to have this for dinner, it is the best to prepare it in the morning and let it sit for a full day before blending.

• 100g older bread or cooked white quinoa
• 1 kg Roma tomatoes, peeled and deseeded (about 2 kg total before deseeding.)
• 150g Cucumber
• 3/4 large or 1 small Red bell pepper
• 75g Red onion
• 10g Salt
• 2 tbsp Sherry vinegar
• 60g Extra-virgin olive oil

Chop the peeled and deseeded tomatoes, cucumber, bell pepper, onion and bread into same size chunks, add salt and vinegar and mix well. Cover and let it sit in the fridge overnight or for couple of hours. Blend until smooth and slowly add olive oil toward the end of blending to emulsify.

Serve in chilled soup bowls with toasted bread and some lime juice.