• 50g crustless day-old, white country-style bread, broken into pieces
  • 125ml (1/2 cup) water
  • 1kg ripe tomatoes, roughly chopped
  • 1 (about 150g) Lebanese cucumber, peeled, roughly chopped
  • 1/2 (about 130g) red capsicum, deseeded, roughly chopped
  • 2 garlic cloves
  • 125ml (1/2 cup) extra virgin olive oil (preferably Spanish)
  • 60ml (1/4 cup) sherry vinegar
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, or to taste
  • 1 ripe tomato, extra, deseeded, diced, to serve
  • 1 Lebanese cucumber, extra, deseeded, diced, to serve
  • Extra virgin olive oil (preferably Spanish), extra, to serve
  • Step 1 Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak. Use your hands to squeeze out any excess moisture from the bread. Place the bread in the bowl of a large food processor or blender.
  • Step 2 Add the tomatoes, cucumber, capsicum and garlic to the bread and process until well combined and almost smooth. Add the oil and vinegar, and process until well combined. Taste and add salt and sugar to season.
  • Step 3 Pass the soup through a sieve into a bowl and use a wooden spoon to press firmly to extract all the liquid. Discard the pulp. Cover and place in the fridge for 2 hours or until well chilled.
  • Step 4 Ladle the soup into small bowls, top with the extra diced tomato and cucumber, and drizzle with a little of the extra oil. Serve immediately.