A refreshingly cold tapa for those hot, sunny days, of which there are generally one or two in Spain.
2 ripe but firm tomatoes
2 cucumbers
1 marrow
2 green peppers
1 spring onion
Olive oil
Sherry Vinegar
Salt and a pinch of sugar
Chop up the cucumbers, tomato, peppers and spring onion. Wash the marrow and dice the skin. Set aside.
Vinaigrette dressing: Dissolve the salt, sugar and pepper in a teaspoon of sherry vinegar and stir well with the oil.
Mix the vegetables with the vinaigrette dressing and serve very cold with two ice cubes on top.