This wonderfully refreshing cold soup packed with tomatoes and veggies is traditionally served on hot summer days. The only fat in this dish comes in the form of a healthy drizzle of olive oil at the end. To purchase your copy of The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them click here.
- 3 oz soft country bread
- 2 lbs vine-ripened tomatoes, cored and roughly chopped
- 1/2 medium sweet onion, roughly chopped
- 1 1/5 small green bell pepper, roughly chopped
- 8 oz English cucumber, roughly chopped
- 1 large garlic clove, finely chopped
- 3 tbsp sherry vinegar
- 1/2 tsp salt
- freshly ground black pepper, plus more for garnish
- olive oil for garnish
Tear the bread into small pieces and put into a large mixing bowl. Cover completely with 1 1/2 cups cold water, pushing all the pieces down so they are completely submerged. Let stand until the bread has soaked up most of the water and is soft enough to fall apart easily, for about 10 minutes. Transfer the bread mixture to a food processor along with the remaining ingredients except the olive oil. Process until the mixture is smooth and thick but some texture and flecks of color from the individual ingredients are still visible.
Refrigerate until well chilled before serving, at least 2 hours and up to overnight. Ladle the mixture into shallow soup bowls and top each serving with a good drizzle of the olive oil and a few more grinds of pepper.
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