Ingredients <br />About 55 grams of slightly stale bread (about a day old) <br />450 grams of ripe tomatoes <br />2 cloves garlic, peeled & finely chopped <br />1 green chilli pepper, chopped (plus extra for garnish) <br />¼ teaspoon cumin powder <br />1 tsp sea salt <br />3 Tablespoons extra virgin olive oil <br />1 Tablespoon red wine vinegar <br />¾ cup cold water (optional) <br />3 Tablespoons chopped onion (for garnish) <br />Method <br />1. Soak the bread in some water for about 5 minutes. After 5 minutes, squeeze out the water from the bread & set aside. <br />2. Cut out the cores of the tomatoes & puree them in a food processor. Pass the pureed tomatoes through a sieve to remove the seeds. <br />3. Place the soggy bread, chopped garlic & 1/3 cup of the pureed tomatoes in the food processor and blend to get a smooth texture. Add the remaining tomato puree, cumin, green chilli pepper & salt and start to blend. <br />4. With the food processor running, add the extra virgin olive oil in a slow, steady, stream through the feeder tube of the food processor. Add the red wine vinegar & blend. <br />5. Give it a taste & adjust any flavours you might like. If you find that you’d like a slightly thinner consistency, add the cold water & blend. Chill the soup in the refrigerator until you are ready to serve it. <br />6. Serve in individual bowls, topped with the garnish.
