Wash and chop/dice all your produce. Since nothing going to actually be cooked you need to make sure everything is washed well.
Add your tomatoes, cucumber, pepper, red onion and carrots to a bowl. Add in 1 Tbsp. of salt and toss everything to coat it.
Put your bowl in the refrigerator for at least 30 minutes.
After 30 minutes, add your veggies to the blender with the olive oil, sherry vinegar, garlic and lemon juice. I have to make mine in three batches, so I usually add the garlic and lemon juice all to the first batch and then add olive oil and the sherry vinegar to each batch.
Blend on liquify setting.
Once each batch is done add it to a large bowl. You can leave it as is, which will be a little chunky, or if you have an emulsion blender you can use that for a smoother finish. Add in your remaining salt and then mix again.
***Add in the water and mix well. See note in final step about adding water.
Put back in the refrigerator for at least one hour.
Remove from the refrigerator and add additional salt and pepper as needed. Make sure you mix it well and take a few bites before adding anything though. You really shouldn’t need much due to the flavors of all the vegetables.
Optional: Strain through a strainer to remove any of the larger pieces of vegetables. I need to like mine with all the veggies in it and find this can sometimes make it a bit too thin, but everyone has a preference. ***If you decide to do this, don't add the water in the previous step.
Add additional salt and pepper as desired and any toppings you like.