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- 75g white bread, unsliced
- 1500g large vine-ripened tomatoes
- 1 cucumber
- 2 pointed red peppers
- 2 cloves garlic, crushed
- 3 tbsp virgin olive oil
- 1 tbsp red wine vinegar
- 1 level tsp caster sugar
- 2 tbsp flat-leaf parsley, chopped, plus extra for serving
- 2 tbsp dry sherry (optional)
- 2 spring onions, trimmed and sliced, to serve
Put the bread in a bowl, cover with cold water and leave to soak for 20 minutes.
Meanwhile, bring a large pan of water to the boil. Make a small cut in the skin of each tomato and put them in the hot water. Turn off the heat, leave for 20-30 seconds, then remove and put in a colander. Rinse well under cold water. Peel off the skins.
Put a sieve over a bowl. Quarter the tomatoes and, using a teaspoon, scoop out the seeds into the sieve. Discard the seeds, but save any juice in the bowl.
Set aside about an eighth of the cucumber for garnish. Peel the rest and cut into chunks. Quarter and de-seed 1 and a half of the red peppers and chop roughly. Reserve the rest for garnish.
Squeeze out excess water from the bread with your hands. Put a big chunk in a blender or processor with some of the quartered tomatoes (and any juice), cucumber and red pepper chunks and garlic. Or use a hand-held blender. Whizz up in batches until smooth.
Add the oil, vinegar and sugar to the last batch and whizz until fully blended in. Season to taste.
Put the soup in a large bowl, cover with cling film and chill for 2 hours.
Just before serving, stir in the parsley and sherry, if using. Cut the reserved cucumber and red pepper into small dice. Pour the soup into bowls and scatter the spring onions, cucumber, red pepper and a little parsley on top.