1 Soak the baguette in water for 1 minute, then squeeze dry and discard the liquid.
2 Blend together the garlic, bread, half the tomatoes, sherry vinegar and sugar in a food processor until almost smooth. Add the remaining tomatoes and blend again until smooth.
3 Keep the motor running and add 100ml of the olive oil in a steady stream. Pass through a sieve and collect the soup in a bowl underneath.
4 Cover the bowl and chill for at least three hours before serving. Season with salt before serving and transfer to serving bowls. Garnish with drizzles of the remaining olive oil and some basil leaves.