Chef: Matthew Campbell Restaurant: Seabean tapas, bar, restaurant
Chop tomato roughly and process for 5 minutes, adding a splash of vinegar every minute until finished.
Add chopped red and green capsicum, onion and cucumber and process for a further 5 minutes.
After completely processed start adding olive oil at 10ml per minute for 10 minutes.
Add cumin and seasoning. Add water. Pass through fine sieve store in glass bottle and chill for 24 hours. Serve with brunoise of onion, cucumber, red and green capsicum, fresh tomato and crouton.