• 2 lb. 

    tomatoes, quartered

  • 2 

    Persian cucumbers, peeled and chopped

  • 1/2 

    red bell pepper, chopped

  • 1 

    clove garlic, roughly chopped

  • 2 tbsp. 

    red wine vinegar or sherry vinegar

  • 1/2 c. 


  • 1/3 c. 

    extra-virgin olive oil, plus more for pan and garnish

  • Kosher salt

  • Freshly ground black pepper

  • 2 

    slices country bread, cubed

  • 2 tbsp. 

    thinly sliced basil

How to:

  1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.

  2. Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook, stirring occasionally, until golden and crisp. Remove from heat, season with salt, and let cool.

  3. To serve, divide soup among bowls and top with basil, croutons, and a drizzle of oil.

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