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During the summer at the height of great tasting
tomatoes you don't even need to add the onion or the garlic. I usually
use red or yellow peppers in summer.
6 Mixed Heirloom Tomatoes, stem end removed, cut into 1/4s
1 to 2 cups olive oil depending on how brave you are
1 green, red or yellow bell pepper, cleaned and cut coarsely
1 peeled cucumber, coarsely chopped
1/2 red onion, coarsely chopped
2 to 3 peeled garlic cloves or to taste
Two slices of good country bread that you’ve got soaking in
nice champagne vinegar or sherry vinegar.
Salt to tastePlace tomatoes and one cup of the oil in blender and
blend. Add the green pepper, cucumber, onion and garlic and blend
again. Lift bread out of the vinegar and squeeze dry. Add to blender
and puree adding salt to taste and additional oil to taste. The
additional oil will give the soup more body and flavor.
Chill. Serve cold in individual bowls garnished with avocado and
croutons if you wish.
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