Vegan I Gluten Free
Time: 20 minutes + 30 minutes resting time
1/2 English hothouse cucumber, peeled and sliced
1/2 large red bell pepper, seeded, diced
2 lbs organic ripe tomatoes, cut into 1/2 inch wedges
1/2 large shallot, chopped
1 garlic clove, minced
2 tbsp. red wine vinegar
1 tbsp. salt
3 tbsp. olive oil
toppings: cucumber, cherry tomatoes, chives, etc.
In a large bowl add the cucumber, red pepper, tomatoes, shallot, garlic, vinegar and salt. Stir to combine. Cover and let sit at room temperature for 30 minutes-1 hour.
Transfer to a blender. Add the olive oil and puree until smooth.
You can strain through a course-mesh sieve, or I even like to skip this step and it leave thick.