The bread in this soup can either be blended into the soup to thicken the texture or served as croutons on top as a garnish.

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2-3 slices bread
8 cups chopped tomatoes
1 cup chopped cucumber
1/2 cup chopped bell pepper (optional)
1/4 cup chopped red or yellow onion
2 cloves garlic
1/4 cup olive oil
2-4 tablespoons sherry or balsamic vinegar
salt and pepper


  1. Combine all ingredients and blend in a blender at high speed until smooth
  2. Serve in chilled bowls or glasses with an extra drizzle of olive oil or buttermilk over the top