6cups bread cubes (fresh rustic bread)
2 cloves of garlic
1/4 cup olive oil
2 cups tomatoes cubed
1/2 cup red onion sliced (remojar en
 agua helada para desflemarla por 1/2 hora
1 cucumber, peeled and cubed (hothouse cucumber)
1 poblano pepper, roasted and sliced or diced
2 T basil, chopped or torn
3 T cilantro, minced
1 large avocado, cubed (at the last minute)
salt and pepper to taste
1/4 cup olive oil
1/4 cup sherry vinegar

Add jalapeno if you like. It’s better to put the tomatoes (diced) w/ salt before combining with other ingredients for about 1/2 hour before.

Place garlic and oil in a food processor and pulse to puree. Strain the garlic out of the oil and toss the oil with the bread cubes. Toast in an oven or in a skillet. Set aside. Combine the tomatoes, red onions, cucumber, pepper, basil and cilantro. Season w salt and pepper and let sit for 30 minutes/ add the remaining olive oil and vinegar. Toss with the bread cubes. Add the avocado and serve. Que les parece comerse esta ensalada con una sangría bien heladita al lado. Esta es el plato fuerte no necesitas servir carne después.