• 1 slice of stale bread
• 600g ripe tomatoes
• ½ cucumber
• 1 onion
• 1 red pepper
• 2 cloves of garlic
• 4 tablespoons olive oil
• 4 tablespoons sherry vinegar
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• To garnish – finely diced red onion, cucumber or tomato (with seeds removed), or croutons

1. Soak the bread in water for a few minutes, then squeeze out any excess water.
2. Roughly chop all the vegetables before placing them in a blender or food processor.
3. Add the salt, pepper, smoked paprika, and cumin, and blend for a few minutes until everything is finely chopped.
4. Add the bread, then pour in the olive oil and vinegar and blend until the soup is smooth.
5. Add a little water if the soup is too thick, then place in the fridge to chill for 2 hours before serving.
6. Serve with any of the garnishes on top.

Nerys Howell Recipe.

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