100g stale crusty white bread, soaked in chilly water for 20 minutes
1kg over ripe tomatoes, diced
1 ripe pink pepper and 1 inexperienced pepper, de-seeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml further virgin olive oil
2tbsp sherry vinegar
Salt and white pepper to style
Methodology
1. Combine the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil within the bowl of a meals processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the combination.
2. Mix till easy, then add the salt and vinegar to style and stir properly.
3. Go the combination via a high-quality sieve, then cowl and refrigerate till properly chilled. A prime tip is to take among the combination and freeze into ice cubes (1 per serving) and it will make sure the soup is ice chilly whenever you serve it.
4. Serve with garnishes of your alternative: Listed here are some strategies, garlic oil croutons, diced black olives, hard-boiled egg, small items of cucumber and pepper, mint or parsley, spring onion, cubes of Spanish ham or prawns.
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