Place 1 slice stale bread in a medium bowl and leave to soak in 100 mls water.
Add 1 kg ripe tomatoes, ½ red bell pepper, ½ green bell pepper, 1 medium English cucumber, 1 small red onion(optional) 1 large clove garlic, 2 tablespoons sherry vinegarand 60 mls olive oil to a blender then blend to desired consistency. If you like a chunky soup scoop out a couple of spoonfuls of chunky vegetables and set aside in a small bowl, then add them back in after blending in the bread (the next step).
Add 1 slice stale breadhe soaked bread without squeezing away the water and blend the soup again till smooth. Now add back any vegetables from the previous step.
Taste and season with 1 teaspoon salt and ⅛ teaspoon black pepper.
Chill for 2-3 hours then garnish with ½ English cucumber (diced). Serve cold.
Notes
Select fresh ripe seasonal tomatoes and vegetables.*Onion - This is entirely optional as some find the flavour of raw onion a little strong after the soup has chilled in the fridge for a few hours. You could either use red onions as they are sweeter and milder than white or just leave them out.Bread - add a small piece of bread for texture and to balance any sharpness and acidity. Leave the bread out for a gluten-free diet.Use a good quality olive oil for best flavour.Store in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months.