Time: about 20 minutes    Yield: about 4 1/2 cups

2 1/2 lbs. vine ripened tomatoes, chopped with juices saved
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium onion, chopped
3-6 cloves garlic, chopped (to taste)
1 small hot pepper, seeded and chopped (optional)
1 cucumber, peeled and chopped (optional)
1 small piece of bread
1 1/2 limes, juiced OR 3 TBS sherry vinegar
1-2 TBS. olive oil
Ice water
Salt and pepper to taste
1/2 tsp. smoked paprika, optional
Basil chiffonade for garnish

Put all vegetables, juices and bread in food processor or blender (in batches if necessary) and process until mostly smooth adding ice water to thin to your preference. Add lime juice or vinegar and 1 tbs. oil. Season with salt and pepper and paprika. Taste and add more acid if needed. It should be bright and tangy.

Serve ice cold garnished with basil and drizzled with additional olive oil if desired.

Note: can be garnished with cilantro (nice if you used lime juice), croutons, finely chopped additional vegetables, hard cooked eggs, avocados...very flexible. Gets better if you let it rest in the fridge.