Total Time: +/-
5 slices white bread
1 clove garlic, crushed
½ cup (80ml) olive oil
¼ cup (60ml) red wine vinegar
4 large ripe tomatoes (880g), peeled, chopped
Cucumber, (260g), peeled, chopped
1 medium red pepper (200g), chopped
1 medium red onion (170g), chopped
½ cup (80ml) orange juice
1 small red onion (100g), finely chopped, extra
1 small red pepper (150g), finely chopped, extra
Cucumber (130g) seeded, finely chopped, extra
1 tablespoon chopped fresh flat-leaf parsley
12 ice cubes
2 slices white bread
2 tablespoons olive oil
Trim and discard crusts from bread, tear into pieces. Combine bread, garlic, oil and vinegar in medium bowl and stand 30 minutes.
Blend or process bread mixture with tomato, cucumber, pepper, onion and juice until smooth. Press mixture through fine strainer, discard pulp. Cover, refrigerate for 3 hours or overnight. Just before serving, top soup with extra onion, extra pepper, extra cucumber, parsley, ice cubes and croutons.
Croutons: Trim and discard crusts from bread, cut into small cubes. Heat oil in medium pan, add bread cubes, stir until just browned and crisp, drain on absorbent paper.