Ingredients:
2 slices of day old-bread
2 tablespoons white wine vinegar
2 garlic cloves
2 tablespoons olive oil
1/2 a large cucumber
1 kg ripe tomatoes
1 green pepper
salt and sugar

TOOLS & EQUIPMENT
Measuring scales
Pestle and mortar
Blender

METHOD & GETTING STARTED
Start by crushing the garlic cloves and placing in a bowl with the vinegar and a few tablespoons of water. Next tear the bread into small pieces and leave to soak for 10 minutes. While you wait dice the green pepper and put the kettle on.

PEELING, AND DE-SEEDING THE TOMATOES
A quick and easy way to peel a tomato is to score the bottom of it with a sharp knife and then leave to sit in a bowl of boiling water for a minute.
The cross cut enables you to peel of the skin with hardly any effort - but be careful because they get quite hot!
Deseeding is also a bit of effort but we’ve found that a melon baller really does a good job. Keep the seeds in a separate bowl as all the vegetable scraps will make some great compost later.
Once you have prepared your tomatoes, roughly chop them and place in the bowl with the bread.

ADDING THE REST
Next peel and roughly chop the cucumber. Add this to the mix and pour over 2 tablespoons of olive oil. Put all of your peelings, seeds and vegetable waste into your kitchen compost bin and get ready for the exciting bit...

BLEND, STRAIN AND CHILL
Finally, add all of the ingredients into a blender and blitz until smooth. Add a little water if you want it thinner and season with 2 pinches of salt and 2 pinches of sugar.
Ladle the mixture into a fine sieve and strain until smooth. You can then use the thicker stuff to add to a salsa or simply compost.
Chill in the fridge for 2-3 hours and serve as a fresh seasonal starter on a warm evening.