Monday, August 15, 2011


3 pints sungold tomatoes
1/2 cup fresh plain bread crumbs
2 tbsp spanish sherry vinegar
1/2 cup extra-virgin olive oil
1/2 tsp turmeric
1/2 tsp curry powder
1 tbsp salt
black pepper to taste
1 cup bottled sparkling mineral water

1. Place tomatoes, bread crumbs, vinegar and olive oil, turmeric, curry powder, salt, pepper and sparkling water in blender. Puree until smooth. Chill. Top with chives, red bell pepper or finely grated hard-boiled egg.