Quick look

  • prep 20 min
  • serves 4


  • 2-3 thick slices day-old firm-textured bread
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons sherry wine vinegar or 1 tablespoon white wine vinegar
  • 1/8 teaspoon salt
  • 4-6 large tomatoes, peeled and coarsely chopped
  • 1 red bell pepper/capscium, seeded and coarsely chopped
  • 1 large cucumber, peeled and coarsely chopped
  • 1 hard-cooked egg, shelled and coarsely chopped
  • 3 cloves garlic, peeled
  • 1/4 cup cold water (optional)
  • Salt and freshly ground black pepper
  • Croutons, to serve

    How to make it 

  • 1

    Soak the bread in the oil, vinegar, and salt for 15 minutes. Process the tomatoes, bell pepper, cucumber, egg, garlic, and bread mixture in a food processor until smooth. If the soup is too dense, add the water.

  • 2

    Season with salt and pepper and serve with croutons.

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