- 2 lbs ripe tomatoes, cut into 1 inch chunks
- 1 medium English cucumber (8oz), peeled, seeded, cut into 1-inch pieces
- 1 green bell pepper (8oz), cored, seeded, and cut into 1-inch pieces
- 1/2 small red onion (6oz), cut into 1-inch chunks
- 1 small chili pepper, medium-hot
- 1 large garlic clove, smashed
- Colored pepper, freshly ground
- 1 thick slice day-old bread (3oz), crusts removed, torn into 1-inch cubes
- 1 and 1/2 tbsp sherry vinegar
- 1/3 cup olive oil, plus more for serving
- Small bunch chives (optional garnish)
- 1 dry pint of cherry tomatoes (optional garnish)
In a large bowl, mix the tomatoes, cucumber, bell pepper, red onion, garlic, and bread together with 1 teaspoon salt. Toss well to combine. The salt will pull out moisture from the vegetables and it will allow the bread to soak and soften. This makes for easier blending and a smoother soup. Let it sit for 1 hour, covered on the counter.
Add the vegetable mixture into a blender in batches and blend on high until smooth. Stream in the olive oil slowly to emulsify. The soup will start to lighten and get creamy as the oil is added. Add the vinegar, black pepper, and more salt to taste. Blend one more time. Pour through a mesh strainer to remove tomato seeds and tough skins. Chill in the refrigerator until cold (3-4 hours).
Ladle the soup into bowls with a drizzle of olive oil, chives, and halved cherry tomatoes.
Make this soup using ripe tomatoes for the best flavor. The time with the salt draws moisture out of the vegetables’ cells. It will yield a more flavorful soup in the end.