This soup is a family favorite and one of the best things to have on a hot and humid New England summer evening. There are countless variations of this cold tomato soup. I have tried several different ones. The key ingredients for me are tomatoes (duh!), a little bit of garlic, and vinegar.
50 g bread crumbs, mixed with 125 ml water
80 g onion, cut into coarse pieces
2 garlic cloves, cut into coarse pieces
2 tbsp olive oil
1 red bell pepper (250 - 300 g), cut into 2-inch pieces
700 g tomatoes, each cut into 8 pieces
250 g cucumber, cut into 2-inch pieces
2 tbsp red wine vinegar
2 tsp beef broth powder or 2 beef bouillon cubes, dissolved in 250 ml water
salt and pepper to taste
2 slices garlic bread, toasted and cut into 1/2 inch pieces
20 stuffed green olives, coarsely chopped
Combine all ingredients for the soup in a large enough bowl. Puree with a stand mixer or work in batches using a blender. Season to taste with salt and pepper. Refrigerate for 3-4 hours or over night. Serve on plates with garlic bread croutons and olives.