1.3kg large ripe tomatoes, cored
2-3 garlic cloves
1 large cucumber, peeled
1 medium onion
1 green pepper, cored
1 jalapeno, cored & seeded
a generous handful of flat leaf parsley
a generous handful of basil leaves
60ml extra virgin olive oil
60ml red wine vinegar
1 1/2 teaspoon salt
Roughly dice the tomatoes and garlic. Place in a food processor and puree until smooth.
Dice the cucumber, onion and green pepper into 1cm cubes and place in a large bowl.
Finely dice the jalapeno and add to the cucumber mixture, followed by the olive oil, red wine vinegar and the salt. Roughly chop the herbs and add to the mix - be careful not to add the basil stalks as they can be bitter. Stir through the contents and let it all rest for 30 minutes.
Put half the cucumber mixture in the food processor and pulse to a fine dice - but not to a puree! - add this to the tomatoes. Pulse the remainder just once or twice to keep a chunkier texture. Again, add to the tomatoes.
Add pepper to taste.
Chill in the fridge for at least 2-3 hours. Or overnight, to let all the flavours infuse.
Garnish with fresh herbs and serve with olive bread on a sunny Andalucian terrace.