This summer soup is light and fresh and a great way to use up the tomato surplus that inevitably arrives sometime in late summer. My 2-year-old daughter loves dipping homemade pumpernickel bread to soak up bites of soup. She makes a big mess, but it’s worth it for the messy tomato-face smile.
6 medium-size, vine-ripe tomatoes, cored, and roughly chopped
2 cucumbers, peeled, cored (remove the seeds), and roughly chopped
1 green pepper, roughly chopped
2 garlic cloves, roughly chopped
4 to 5 teaspoons sherry vinegar, or to taste
1 teaspoon kosher salt, or to taste
2 tablespoons olive oil (plus more for drizzling while plating)
2 pieces of stale crusty bread (or a handful of croutons)
Parmigiano-Reggiano cheese for garnish
- Put all ingredients except the cheese in a food processor and blend until smooth.
- Add additional vinegar or salt, if needed.
- Refrigerate for two hours before serving. Garnish with cheese.