10 minutes


  • tomatoes, ripe, 4-6
  • 1 garlic clove, large, minced
  • 1/2 white onion, coarsely chopped
  • 1 pepper, small, green or red
  • 1/2 cucumber
  • 1/4 tsp ground cumin
  • 3 tbsp of red wine vinegar
  • 1/2 tbsp of salt
  • 100ml of extra virgin olive oil, the best available, plus extra for drizzling


To make it couldn’t be simpler. Put all the ingredients into a blender and blitz until there are no lumps. You could then be a purist and sieve the mixture to remove any further lumps but I didn’t bother as I like it almost dip like
Pour the mixture into a bowl and chill overnight if possible. The longer the better. Serve in small glasses drizzled with a little of the olive oil