Servings 4


  • 2 pounds tomatoes roughly chopped
  • 1 medium red or green bell pepper roughly chopped
  • 1/4 medium cucumber peeled and roughly chopped
  • 1/2 red onion roughly chopped
  • 1/3 cup extra virgin olive oil
  • 1/3 cup almonds
  • 1 slice white bread torn into 1-inch pieces
  • 3 tablespoons sherry, or red wine, vinegar
  • 1 medium fresh jalapeño seeded and roughly chopped
  • 2 garlic cloves preferably Korean Mountain, or any other Rosedale variety
  • Salt and black pepper
  • 1 avocado, thinly sliced optional


  • Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
  • Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.


Comments are closed