Source:
Prep Time:1-10 Minutes
Servings:4
UPDATE: Ok, I’ve changed this recipe and am no longer using Ms. Rachel Ray’s suggestions. It turns out much better my way! 
Ingredients:
| 6 | medium | tomatoes (plum) |
| 1/3 | cup | olive oil (extra virgin) |
| 2 | ounce | vinegar (cider) |
| 1 | cup | bread toasted, lightly |
| 2 | medium | cucumber seeded |
| 1 | medium | pepper (red) chopped |
| 1 | medium | onion (red) chopped |
| 1 | tablespoon | garlic minced |
| 1/2 | bunch | parsley chopped |
| 1/2 | bunch | cilantro chopped |
| 1/2 | cup | mint chopped |
| 1 | tablespoon | jalapeno pepper chopped |
| to taste | salt | |
| 4 | slice | avocado , optional |
Directions:
1) Bring salted water to a boil in a medium pot. Cut an “x” shape on the tops and bottoms of the tomatoes. Boil the tomatoes until the skin begins to peel back, about 20 to 30 seconds. Run the tomatoes under cold water to chill. Peel the tomatoes, then place them into the blender.
2) In a medium bowl, combine the olive oil, vinegar. Mix well, and then add the diced bread to soak. In another bowl, chop the cucumber, red pepper, onion, garlic, parsley, cilantro and jalapeno. Reserve 1/2 cup of this chopped mixture for garnish, if desired, and add the rest to the tomato in the blender along with the olive oil, vinegar, and soaked bread (you may need to do this in batches). Season, to taste, with salt.
3) Puree until smooth. Serve chilled and garnish with the avocado and reserved diced vegetables.
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