Wash & pat dry the tomatoes, then cut each one into quarters, making sure to remove any of the stem, add into a tall plastic cylinder, using a hand blender blend together until you form a puree
Wash & pat dry the bell peppers and cut into big chunks, discarding any seeds, add into the cylinder with pureed tomatoes, along with 1 clove garlic (skin removed), blend together until well pureed
Cut the day old baguette into 1 inch (2.50 cm) pieces, add into a large bowl and fill with cold water, just enough to cover the slices of baguette, let it sit for just 2 minutes, then drain into a sieve, using a wooden spoon push out any of the excess water in the bread, then add into the cylinder, once again blend together until you form a puree
Add in 1 tsp sherry vinegar and season with sea salt & black pepper, start blending everything together and at the same time, slowly adding in 1/4 cup extra virgin olive oil, once all the olive oil has been added and you´ve ended up with a creamy texture with no lumps, cover and add into the fridge
Once the mixture has cooled off, about 2 hours, give it a mix with a spoon, transfer into shallow bowls and garnish, I added diced onions, croutons, fresh basil leaves and a drizzle of EVOO, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe