2 cups (500 ml) tomato juice

2 tomatoes, cubed

1 English cucumber, peeled and cubed

1 green bell pepper, seeded and cubed

1 cup (50 g) stale bread, cubed

1 small onion, coarsely chopped

1 garlic clove, finely chopped

1 tbsp (15 ml) sherry vinegar

1 tbsp (15 ml) olive oil

In a blender, purée all of the ingredients until smooth. Season with salt and pepper. Refrigerate for 1 hour or overnight. Adjust the seasoning.

Serve the cold soup in bowls or cups. Drizzle with olive oil.

If desired, garnish with a spoonful of sour cream or plain yogurt and diced cucumber.

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