This easy dish originates from Rota in Andalucia, Spain. A close relative to gazpacho or Cordoba’s solemero, it's served as a dip with crudites or picos (hard bread crackers). The old wives' tale goes that it was created during a drought when there wasn't enough water to make a gazpacho. While the truth behind that claim is still up for debate, the result is an absolutely delicious summertime dip.
Note: This recipe was shared by a local family-run restaurant in Rota that my husband and I would routinely visit to enjoy tapas on their patio. —Courtney Pollock
Test Kitchen Notes
It really doesn't get much easier than this dip: four ingredients and seasoning and done. I went with a fairly thick texture -- almost hummus-like -- and it seemed to work fine. The flavor was good and went really well with pita chips. I would make it again, but I might not make it quite so thick next time. —figgypudding
3 to 4
to 5 red medium-sized tomatoes
to 4 garlic cloves
to 5 Italian green peppers
Salt, to taste
breadcrumbs (preferably from a 2-day-old baguette)
In a medium bowl, blend tomatoes, green peppers, and garlic cloves with a stick blender. Next add breadcrumbs, olive oil, and salt to taste until the texture thickens to your desired consistency. Place in container and chill in fridge for at least 45 minutes before serving.
Serve with sliced vegetables (green pepper slices are great!) or picos.