6 ripe plum tomatoes, peeled, deseeded
1 clove garlic, crushed
4 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
¼ tsp dried oregano
½ cucumber, deseeded
1 green capsicum, halved, deseeded, ribs removed
1 tsp freshly squeezed lemon juice
2 large slices bread, crusts removed, diced
- Place tomatoes, garlic, pinch of salt (or more), 2 tablespoons olive oil, vinegar, oregano, cucumber, capsicum and lemon juice into a blender or food processor, and blitz to make a smooth soup. Transfer to a jug or bowl and place in the fridge for at least 30 minutes, skimming off any foam that remains after chilling.
- About 10 minutes before serving, add a handful of ice cubes to chill the soup down – it should be served very cold. (Fish the ice cubes out if they haven’t melted before you start serving the dish.)
- While the soup is chilling, make the croutons. Place a wide frypan over a low heat and add remaining oil, then toast the diced bread in the frypan, turning it often, until light brown and crisp.
- Taste the soup and add a little more salt or vinegar, if you like. Pour into wide soup bowls, top with a handful of croutons in the centre of each one, and finish with a drizzle of olive oil and some black pepper.