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4-5 ripe tomatoes, diced
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2 small cucumbers, peeled and diced
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1 red or green pepper, seeded and diced
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2 green onions, chopped till dark green part
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1 clove of garlic, peeled
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2-3 tbsp. sherry vinegar
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1 chunk of stale bread
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2 tbsp extra virgin olive oil plus more to serve
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1/2 tsp. kosher salt
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1/4 tsp pepper
Place all of the ingredients in a blender and purée till smooth-ish, you want some consistency and texture in the soup. Pour into bowls or cups, drizzle with olive oil and garnish with chopped chives.
Pair with a rosé either from the Provence Rosé or Spanish Rosado.
Serves 4