Prep Time
20 Mins
Chill Time
2 Hours
Yield
8 cups (serving size: 1/2 cup)
Photo: Ryan Benyi; Styling: Lynn Miller

How to Make It

Step 1

Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.

Step 2

Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.

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