Packed with fresh tomatoes, this deliciously light summer soup could not be easier to make.
- 20 oz tomatoes
- 1 clove garlic, peeled (or 1 tsp garlic paste)
- 2 oz bread
- 1 tsp red wine vinegar
- ¼ cup olive oil
- Salt and pepper to season
- Put the tomatoes and garlic into the blender and blitz.
- Add the bread and vinegar and pulse to combine.
- With the blender running, add the olive oil.
- Season to taste and serve.