Servings 3 cups


  • 3 medium-sized ripe tomatoes cut in chunks
  • 1 cucumber peeled and cut in chunks
  • 1/2 an onion peeled and chopped
  • 1/2 green pepper seeded and chopped
  • 1 clove garlic minced (about 1 teaspoon)
  • 2 cups torn-up French bread
  • 2 Tbs olive oil
  • 1 Tbs tomato paste
  • 2 cups cold water
  • 2 Tbs red wine vinegar
  • 1/2 teaspoon salt


  • Add the tomatoes, cucumbers, onion, green pepper, garlic and bread to a large bowl and stir together. Add the olive oil, tomato paste, water, vinegar and salt and stir. Process in a food processor until it has the texture you like.
  • Return the soup to the bowl, cover and refrigerate a couple of hours at least, until very chilled. Taste and add more salt if needed. Serve chilled.