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Ingredients

Serves 6

- 100g white bread, crusts removed
- 1 kg very ripe tomatoes
- 1 green bell pepper, deseeded and   quartered
- 2 cloves garlic
- 1/4 cup apple cider vinegar
- 2/3 cup extra virgin olive oil
- 2 tsp salt 

Method:
1. Put the tomatoes, green pepper, peeled garlic, bread, vinegar, olive oil and salt in a blender or food processor and process until smooth. 

2. Pour through a sieve into another bowl, rubbing with a wooden spoon to extract all the liquid. Discard the solids left in the sieve.

3. Chill the soup in the fridge for at least 2 hours before serving.