A Note Before You Start
This recipe called for 1 English cucumber, but given that they come in all different sizes, I've determined that 1 1/2 cups of rough dice is adequate. I also peeled my tomatoes which the recipe does not call for. To make this a more substantial meal, I add large diced, cooked shrimp (also not in the original recipe).
Ingredients
2 1/2 lbs of peeled (optional) ripe tomatoes chopped
1 1/2 cup of roughly diced English cucumber (no need to peel or seed it) divided
1 yellow or orange bell pepper, stemmed and seeded
1/3 cup of roughly diced red onion
2 garlic cloves
3 Tbsp of sherry wine vinegar or red wine vinegar
1/2 cup of extra virgin olive oil plus a little more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish (you can substitute parsley if you dislike cilantro)
1 tsp of sea salt
1/4 tsp of freshly ground pepper
Cherry tomatoes for garnish
Preparation
Step 1: Reserve 1/4 cup of the diced cucumber for garnish.
Step 2: With the exception of the reserved cucumbers, cherry tomatoes and herbs for garnish, place the remaining ingredients into a blender and blend until smooth. Season to taste and refrigerate for at least two hours. When ready to serve, ladle into bowls and garnish with cucumbers and cherry tomatoes and finish with a drizzle of olive oil.