1.2 kg
ripe pear tomatoes(peak summer ripeness, room temperature)
80 g
day-old country bread(crusts removed, torn into pieces)
1 large
cucumber(peeled and seeded)
1 medium
red bell pepper(roasted, peeled, and seeded)
40 g
white onion(finely chopped)
2 medium
garlic cloves(germ removed)
20 g
Marcona almonds(blanched, connecting to ajo blanco ancestry)
80 ml
Spanish extra virgin olive oil(Picual or Hojiblanca variety)
20 ml
Jerez vinegar(aged, from Andalusia)
1 tsp
flor de sal(to taste)
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Method
1
Char the red pepper directly over flame or under broiler at 240°C until skin blackens completely, about 8-10 minutes. Steam in covered bowl for 15 minutes, then peel, seed, and roughly chop.
2
Score an X on tomato bottoms and blanch in boiling water for 45 seconds until skins loosen. Plunge into ice water, peel, halve, and remove seeds, reserving juices. Roughly chop flesh.
3
Soak torn bread in cold water for 10 minutes until completely softened. Squeeze gently to remove excess water while keeping bread integrity.
4
In large mortar or food processor, pound garlic, almonds, and 1/2 teaspoon salt into smooth paste. Add soaked bread and work until completely smooth, about 3 minutes by hand, 1 minute in processor.
5
Add tomatoes with their juices, roasted pepper, cucumber, and onion. Work mixture until smooth, then slowly drizzle in olive oil while processing to create stable emulsion. Stream in vinegar and adjust seasoning.
6
Pass through fine-mesh sieve, pressing solids firmly. Chill minimum 2 hours. Serve in chilled bowls, adjusting consistency with ice water if needed, finishing with thread of best olive oil.