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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.