1green pepper, seeded, ribs removed and roughly chopped in quarters
1 1⁄4cupswhite onions, roughly chopped
1⁄4cupextra virgin olive oil
3tablespoonssherry wine vinegar (Vinagre de Jerez)
2garlic cloves, pressed
1tablespoonlemon juice
1teaspoonpowdered sugar
1⁄2teaspoonsea salt, ground
1⁄4teaspoonground cumin
1⁄4teaspoonblack pepper (or to taste)
NUTRITION INFO
Serving Size: 1 (1224) g
Servings Per Recipe:1
Calories: 107.8
Calories from Fat 65 g60 %
Total Fat 7.2 g11 %
Saturated Fat 1 g5 %
Cholesterol 0 mg 0 %
Sodium 177.2 mg 7 %
Total Carbohydrate10.3 g 3 %
Dietary Fiber 1.8 g7 %
Sugars 4 g16 %
Protein 1.7 g 3 %
DIRECTIONS
To peel tomato skin, remove stems and score the base of tomato by making an “X” with a knife. Drop them in boiling water and blanch for 1 minute. Remove and plunge them in an ice bath; let them sit for 5 minutes before peeling off the skins.
Place croutons in a bowl with just enough water for soaking. When it’s done, squeeze bread with your hands and transfer to a bowl; discard water and set aside. Process all the ingredients in a blender until smooth and creamy (might have to do in two batches). Cover and chill overnight. Served with crostini.
