Ingredients

  • 2 lb. tomatoes, quartered
  • 2 Persian cucumbers, peeled and chopped (plus more chopped for serving)
  • 1/3 c. extra-virgin olive oil, plus more for the pan and garnish
  • 1/2 red bell pepper, chopped
  • 2 Tbsp. red wine vinegar or sherry vinegar
  • 1/2 c. water
  • Kosher salt
  • Freshly ground black pepper
  • 2 thick slices country bread
  • 2 Tbsp. thinly sliced basil

Instructions

  1. Finely chop 1/4 of the cucumber and reserve for garnish
  2. Peel remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
  3. Serve the soup garnished with the reserved diced cucumber, basil, drizzles of olive oil, and freshly ground black pepper.