The iconic cold soup, invented for the summer.
Roughly chop the cucumber, peppers, tomatoes, shallots and garlic into large chunks.
Reserve a couple of chunks of each vegetable.
Blend the remaining vegetables in a food processor with the soaked bread, olive oil and sherry vinegar to a rough consistency.
Chill the soup in a fridge if you have time or in a freezer for 20 minutes.
Cut the remaining vegetables to a small dice and serve as a garnish with each serving.
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