Ingredients

• Ripe tomatoes - 6 medium
• Cucumber - 1 large, peeled and seeded
• Red bell pepper - 1, cored and seeded
• Red onion - 1 small
• Garlic - 2 cloves
• Extra virgin olive oil - ¼ cup
• Red wine vinegar - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Cold water - 1 cup
• Bread - 2 slices, crusts removed
• Fresh basil leaves - A few, for garnish

Instructions

1. 1.

   Chop the tomatoes, cucumber, bell pepper, and onion into large chunks.

2. 2.

   Combine chopped vegetables, garlic, olive oil, vinegar, salt, pepper, and cold water in a blender.

3. 3.

   Blend until very smooth, adding the bread slices in pieces to thicken the mixture.

4. 4.

   Taste and adjust seasoning with more salt or vinegar if needed.

5. 5.

   Chill the soup in the refrigerator for at least 2 hours before serving.

6. 6.

   Serve cold, garnished with fresh basil leaves.

Nutritional Facts