Ingredients

• 1.5 kg ripe tomatoes
• 2 outdoor cucumbers
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 small red onion
• a piece of chili pepper
• parsley, chives, basil
• 1/3 clove garlic
• juice from 1 lime
• juice from 1 lemon
• 1 tablespoon rice or wine vinegar
• 2 teaspoons brown sugar
• 250 ml cold water
• 2 teaspoons Worcestershire sauce
• 2 tablespoons extra virgin olive oil
• salt, pepper
• for serving: avocado and baguette

Preparation

1. Scald tomatoes with boiling water, peel, cut into quarters, and remove the stem ends. Cut into cubes. Set aside 1/3 of the prepared tomatoes in a bowl and blend the rest with a hand blender.
2. To the chopped tomatoes add peeled and diced cucumber, diced green and red bell pepper, and finely diced red onion and chili pepper. Add 2 tablespoons finely chopped parsley, 3 tablespoons chopped chives, and a tablespoon of chopped basil. Mix, set aside 1 cup of the prepared vegetables for garnish.
3. To the blended tomatoes add: grated garlic, lime and lemon juice, vinegar, sugar, cold water, Worcestershire sauce, olive oil, salt, and pepper. Mix, pour into the chopped vegetables and mix again. Chill in the refrigerator for at least an hour.
4. Serve with the reserved chopped vegetables, croutons from toasted (in a toaster or in a pan) baguette, and sliced avocado. Can also be drizzled with extra virgin olive oil.