600 g of ripe tomatoes
1 small green pepper
1 medium cooked beetroot
1 medium cucumber
1 small onion
2 cloves of garlic
50 ml of extra virgin olive oil
30 ml of sherry vinegar
1 vanilla bean
150 g of stale bread
Black pepper to taste
Salt to taste
Tabasco to taste
Reduced balsamic glaze to taste
600 g of ripe tomatoes
1 small green pepper
1 medium cooked beetroot
1 medium cucumber
1 small onion
2 cloves of garlic
50 ml of extra virgin olive oil
30 ml of sherry vinegar
1 vanilla bean
150 g of stale bread
Black pepper to taste
Salt to taste
Tabasco to taste
Reduced balsamic glaze to taste
Remove the tomato skins and seeds
Set one aside and chop it into cubes
Remove the pepper seeds and chop half into cubes
Peel the beetroot and chop half into cubes
Do the same with the cucumber
Reserve the chopped vegetables for assembly
Blend the remaining tomatoes, peppers, beetroot, and cucumber in a blender with the onion, garlic, olive oil, vinegar, a little vanilla bean, and bread
Season with black pepper, salt, and Tabasco
Refrigerate
Serve in martini glasses with the chopped vegetables at the bottom
Garnish with reduced balsamic glaze and a vanilla bean
Accompany with toasted bread
