Chilled tomato soup
( SERVES 8 )

NZ Woman's Weekly 24/3/2011

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You can make this soup with canned tomatoes but late-season sun-ripened tomatoes will give the best flavour. Preparation: 30min. Cooking: NIL.

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Cut tomatoes in half and remove seeds. Cut cucumber in half and discard seeds. Roughly chop capsicums, onion and garlic.
Brush bread with oil and grill until toasted on both sides. Place bread in the bowl of a food processor and process to rough crumbs. Set crumbs aside.
Whiz tomatoes, cucumber, capsicums, onion and garlic in a food processor until almost smooth but still containing very small pieces.
Add vinegar and tomato juice and season. Lastly add bread crumbs and mix well.
Cover soup and chill for 1 hour. Garnish with basil leaves and a drizzle of olive oil to serve.