A delicious traditional chilled Spanish soup.

Ingredients

1 large slice good quality white bread (we used half a ciabatta roll – use GF if necessary)
4 large ripe tomatoes, roughly chopped
1 green pepper, seeds removed and cut in half. Roughly chop one half for soup and finely chop the rest for garnish.
2 cloves garlic, roughly chopped
3 tbsp extra virgin olive oil plus extra for drizzling
1-2 tbsp cider vinegar – add 1 tbsp first then taste and add more if needed
50ml/scant ¼ cup water
Large pinch salt

Optional serving suggestions: red onion, finely chopped, fresh parsley or basil, finely chopped green pepper, red pesto, croutons

Method

Soak the bread in a shallow dish of water for 30 seconds on each side.
Blend the soaked bread, tomatoes, green pepper, garlic and olive oil.
Add the cider vinegar, water and salt. Blend to a smooth soup consistency, adding a little more water if it is too thick.
Check the seasoning and add more salt, vinegar or olive oil to taste.
Chill the soup for at least 1 hour, then drizzle with extra virgin olive oil and sprinkle with black pepper.
Garnish with the optional extras.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk