From David Lieberman's new book, To 10 things to eat


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  • Prep Time


  • Total Time


  • Servings



  • 3

    ounces soft crusty bread, any tough crust cut away

  • 2

    (14.5 ounce) cans of Stewed Tomatoes

  • ½

    medium sweet onion, roughly chopped

  • ½

    small green bell pepper, roughly chopped

  • ½

    English cucumber, roughly chopped (about 1 cup)

  • 1

    large garlic clove, finely chopped

  • 3

    tablespoons sherry vinegar

  • ½

    teaspoon salt

  • Freshly ground black pepper

  • Olive oil for garnish


Tear the bread into small pieces and put into a large mixing bowl. Cover completely with 1-1/2 cups cold water, pushing all the pieces down so they are completely submerged. Let stand until the bread has soaked up most of the water and is soft enough to fall apart easily, about 10 minutes. Transfer bread mixture to a food processer along with the remaining ingredients except the olive oil. Process until the mixture is smooth and thick but some texture and flecks of color from the individual ingredients are still visible. Refrigerate until well-chilled before serving, at least 2 hours and up to overnight. Ladle the mixture into shallow soup bowls and top each serving with a good drizzle of the olive oil and a few more grounds of pepper.


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