Ingredients
1/2 cup extra-virgin olive oil
1/2 cup oloroso sherry
1/4 cup sherry vinegar
1 1/4 teaspoons kosher salt
3 pounds ripe tomatoes, quartered
1 English cucumber, peeled and chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves
1 cup rustic whole-wheat bread, sliced into 1-in. cubes
1/4 cup diced English cucumber
6 multicolored cherry tomatoes, quartered
Edible flowers or microgreens (optional)
How to Make It
Combine first 8 ingredients in a food processor or blender (work in 2 batches if needed); process until tomato mixture is well blended. Pour tomato mixture through a medium strainer into a large pot or pitcher, using a ladle to gently press the mixture through the strainer. Chill strained mixture at least 30 minutes in refrigerator.
Preheat oven to 450°F. Place bread cubes on a sheet pan; toast cubes at 450°F for 7 minutes or until golden-brown and crisp, turning once. Cool 5 minutes. Ladle about 1/2 cup tomato mixture into each of 12 small bowls or glasses. Divide bread cubes evenly among bowls. Top each serving with 1 teaspoon diced cucumber and 2 cherry tomato quarters. Top each serving with small edible flowers or microgreens, if desired.
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