Ingredients
- 2½ lb ripe tomatoes, cored and chopped
- 1 small cucumber, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 small clove garlic
- 2 oz day-old white bread, crusts removed
- ½ cup extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1½ tsp kosher salt
- ½ cup cold water
Method
- Soak the bread in the cold water for 5 minutes.
- Blend the tomatoes, cucumber, bell pepper, garlic, soaked bread and any water until very smooth.
- With the blender running, pour in the olive oil and vinegar until the soup turns creamy and pale. Add the salt.
- Push the soup through a fine sieve for a silky texture, if you like.
- Chill at least 2 hours. Taste again for salt and vinegar before serving very cold.
Notes
Garnish with finely diced cucumber, pepper and a drizzle of olive oil.
Leave out the bread for a gluten-free version; the soup will be a little thinner.