60mlextra virgin olive oil(plus extra for drizzling)
45mlsherry vinegar(alternatively use red wine vinegar)
½tspground cumin
Salt and freshly ground black pepper
Optional toppings
Finely diced applesuch as Jazz apple, to taste
Finely diced white onionto taste
Finely diced red pepperto taste
Finely diced cucumberto taste
Croutonsto taste
Instructions
Begin by peeling a deseeding the cucumber, peeling the onion and garlic cloves, and removing the seeds from the green pepper.
Roughly chop the cucumber, green pepper and onion. Cut the garlic cloves in half. Add to a high-powered blender and blitz until finely chopped.
Roughly chop the tomatoes and add to the blender. Blitz again until fairly smooth. Add the cumin, a pinch of salt and some pepper then blend again.
While the blender is running, on a low speed, slowly pour in the vinegar, followed by the olive oil. Keep blending until smooth and combined. Pass through a fine mesh strainer (if desired) and taste for seasoning. Add more salt, pepper or vinegar if necessary.
Place in an airtight container and chill in the fridge for at least four hours, or up to 48 hours. You can add ice at this point to speed up the cooling process, but the texture will be altered.
Divide into glasses or bowls and optionally garnish with toppings such as diced onion, cucumber, red pepper, apple and croutons. Finally drizzle with a little more olive oil.