Source: Chef Garth Washburn – Marquesa Restaurant, Phoenix, Arizona
4 vine-ripened tomatoes, roughly chopped
3/4 cucumber, peeled and roughly chopped
1/2 small red onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 cup fresh basil leaves
1/4 loaf French bread, sliced and lightly toasted
1-1/4 cups crushed ice
Salt and pepper to taste
1 to 2 tablespoons sherry vinegar
1/2 tablespoon Tabasco® sauce
3/4 cup extra-virgin olive oil
Place vegetables and basil in a bowl. Cover the vegetables with toasted bread. Top bread and vegetables with crushed ice; marinate overnight.
In small batches, puree the mixture in a blender. Add Tabasco® sauce and sherry vinegar. With the blender running, slowly drizzle in the olive oil to emulsify the mixture. Season with salt and pepper; serve chilled.