3 oz soft country bread, any tough crust cut away
2 lbs vine-ripened tomatoes, cored and roughly chopped
1/2 medium sweet onion, roughly chopped
1/2 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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