A cousin to gazpacho but with a focus on the tomatoes.

Slice up on some day(s)-old white/sourdough bread (between 150 and 250g – see note below), cut into chunks and soak in water for 20 minutes. Squeeze out most of the water and place in a food processor.

Add 1kg tomatoes (peeled* and cut into chunks) to the food processor. I used the ‘pineapple’ variety, but feel free to use any variety/colour you prefer. Add 2 garlic cloves, and then process till very smooth. Dribble in 60ml olive oil (4 tbsp), 15ml sherry vinegar (1 tbsp), and 1 tsp salt. Process again.

Pass through a fine sieve/mill. Adjust seasoning to taste and refrigerate until cold.

For a thicker soup, serve in bowls and garnish with sliced olives and finely chopped cucumber. For a thin soup, serve them in tall shot glasses.

* Use either a sharp veggie peeler or cut an X in the bottom of the tomatoes and drop in boiling water for about 30 seconds.

Note: Use 150g of bread for a thinner soup texture or up to 250g for a thicker soup. If you find the soup too thick, dilute with a bit of water.