Ingredients

• 1 kg tomatoes
• 2 small outdoor cucumbers or 1/3 of a large hothouse cucumber
• 1/4 bell pepper
• 2 slices of onion
• 1/2 clove garlic
• a piece of chili pepper
• 1 tablespoon lime or lemon juice
• 2 teaspoons white wine vinegar
• 4 tablespoons extra virgin olive oil
• 3/4 cup white bread crumb

Preparation

1. Scald tomatoes with boiling water, peel. Cut into pieces, discard the stem ends, then press through a sieve to remove seeds.
2. Put the prepared tomatoes into a blender, add peeled and cut cucumbers, onion, garlic, and bell pepper. Add chili, lime juice, white wine vinegar, olive oil, and bread.
3. Blend everything thoroughly. Season with salt and freshly ground pepper and, if necessary, sugar and more chili.
4. Chill in the refrigerator for about 2 hours (can also be placed in the freezer to speed up cooling). Serve optionally with salsa (recipe below) and/or feta.