Chilled Tomato Bisque
ready in 50 min.
Soften the bread in a little cold water.
Purée the tomatoes, cucumber and pepper in a blender. Wring out the bread and stir into the mixture along with the onion and the garlic. Add the oil and around 100 ml water until the desired consistency is achieved.
Season with the vinegar, salt, ground black pepper, cayenne pepper and a pinch of sugar. Cover and chilli in the fridge for at least 30 minutes before serving. Season to taste again.
Half fill four glasses with crushed ice. Add the soup and serve as an appetiser.