Ingredients

• 500 grammes of tomatoes
• low-crust or no-crust bread
• 1 green pepper
• 200ml olive oil
• 3 peeled cloves of garlic
• 75ml red wine vinegar
• 100ml water
• A generous pinch of salt

Note

You’ll need a good heavy duty blender for this. Although you can use a stick blender, it will take longer because you’ll need to keep taking breaks to let it cool down lest it burn out due to working so hard due to the bread thickening up the soup.

Directions

1. Blend the tomatoes.
2. Tear the bread into pieces and add them to the blended tomatoes and let them soak for a couple of minutes.
3. Blend the mixture again.
4. Add the remaining ingredients: garlic, green pepper, water, red wine vinegar, and salt, and blend once more.
5. Chill in the fridge until ready for consumption.

Variations

• You can place the tomatoes in hot water for 30 seconds to peel them before liquidising.
• You can use a different coloured pepper than green. The soup will be slightly sweeter in accordance with these other colours but green gives a slight leafy flavour.
• You can even omit the bell pepper.