1 teaspoon salt, plus more for seasoning
2 cloves garlic
3 small green peppers, de-seeded (a mild, long variety)
1 small piece onion, peeled
2 slices country bread, crusts removed
3/4 cup good-quality extra-virgin olive oil (preferably an Arbequina variety)
2 tablespoons sherry vinegar (Vinagre de Jerez, in Spanish)
2 1/4 pounds ripe, red tomatoes (preferably an heirloom variety)
2 cups still, bottled water, cold
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