10plum tomatoes(or 4-6 medium slicing tomatoes, about 4.5 cups chopped)
1red bell pepper
1teaspoonsaltplus salt and pepper to taste
2tablespoonswhite balsamic vinegar
Soak two slices of bread in some water.
Peel the tomatoes with a vegetable peeler.
Peel the garlic and the onions. Peel and halve the cucumber, and scrape out the seeds. Wash and halve the red bell pepper.
Reserve approximately one third of the cucumber, half of the pepper and one onion. Mince the garlic. Roughly chop the remaining vegetables (including the tomatoes) and place them into an electric blender or food processor.
Add the soaked bread, salt, and a small glass of water (about 6.5 ounces or 200 milliliters).
Blend until smooth, scraping down the sides of the canister as needed. Then add the oil gradually in a thin stream with the food processor running. Add the vinegar. Season with salt and pepper to taste.
Scrape soup into a bowl or lidded container and chill in the refrigerator.
Chop the remaining vegetables for garnish. Set aside (or chill in the refrigerator if you will not be serving the soup right away).
Cut the remaining bread into cubes to make croutons. Crisp and brown them on all sides in a small frying pan with olive oil. Season with salt and pepper.
Serve the soup ice cold, garnished with the diced vegetables and croutons.