800 g ripe tomatoes
1 red pepper
1 slice brown bread, toasted
1 tsp garlic
1 tbls olive oil
1 tbls balsamic vinegar
1/2 tbls tabasco
1 tsp sugar
Salt and black pepper to taste
Make an X incision on the top and the bottom of the tomatoes. Pour boiling water over them and allow them to soak for 2 minutes.
Remove from hot water and plunge into an ice bath. The skins should come off easily. Once peeled, you can remove the seeds if you wish, but it’s not necessary.
Roughly cut the tomatoes into quarters.
Remove the seeds and membrane from the red pepper, cut into chunky pieces.
Break the slice of toast into smaller pieces.
Place all the ingredients except the salt and pepper into a blender. Don’t liquidise the soup too much, it’s supposed to be chunky.
Once you’ve reached a consistency that you like, season to taste with salt and pepper.
Chill and serve cold with crispy bread.
You can make the soup a day ahead, the flavors develop really well over a couple of hours.
Add another slice of bread if the soup is too runny.
You can add a fresh chilli for some extra kick.