Ingredients
Soup
3 pounds very ripe tomatoes, cored and chopped
2 red bell peppers, seeded, cored, and coarsely chopped
1 English cucumber, peeled and coarsely chopped
1/2 cup extra-virgin olive oil
6 cloves garlic, coarsely chopped
1/2 day-old round loaf Italian bread, crust removed and bread cut into 1-inch cubes (about 4 cups)
1/4 cup sherry vinegar, or more to taste
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon kosher salt, or more to taste
Freshly ground black pepper
4 cups tomato juice
Garnish
1/4 day-old round loaf Italian bread, crust removed and bread cut into 1/2-inch cubes (about 2 cups)
3/4 cup extra-virgin olive oil, plus about 2 tablespoons for drizzling
4 scallions, both white and green parts, thinly sliced
1 red bell pepper, seeded, cored, and cut into 1/2-inch dice
1 green bell pepper, seeded, cored, and cut into 1/2-inch dice
1/2 English cucumber, seeded and cut into 1/2-inch dice
Preparation
To make the soup: In a large mixing bowl, combine the tomatoes, peppers, and cucumber.
In a sauté pan, heat the olive oil and garlic over medium heat and bring to a simmer. Simmer very gently for about 15 minutes, or until the garlic is browned and tender. Transfer to the mixing bowl and add the bread cubes.
Stir the ingredients together and then add the vinegar, cumin, cayenne, and salt. Season with black pepper and set aside for about 1 hour to marinate.
Working in batches, blend the marinated vegetable and bread mixture in a blender or food processor fitted with the metal blade until pureed.
Transfer the puree to a large bowl and continue until it is all pureed. If it is too dry, add a few tablespoons of tomato juice to thin it out to suit your taste.
Strain into another bowl and then stir in the tomato juice. Taste the soup and adjust the seasonings with salt and vinegar if needed.
Cover and refrigerate for at least 3 hours or refrigerate in a container with a tight-fitting lid for up to 3 days.
For the garnish: Preheat the oven to 425 degrees.
Put the bread cubes in a medium bowl and pour the olive oil over them. Toss to mix so that the bread absorbs the olive oil and then spread the bread cubes in a single layer on a jelly-roll or similar baking pan and bake for about 4 minutes.
Rotate the pan, turn the croutons over, and continue baking for a bout 4 minutes longer, or until they are golden brown and crisp.
When done, let the croutons cool on the baking sheet. These will keep in a tightly lidded container for up to 2 days.
Ladle 1 1/2 to 2 cups of soup into each chilled soup bowl. Garnish each with about 1 1/2 tablespoons of the scallions, peppers, and cucumber. Top with about 2 tablespoons of croutons and a drizzle of olive oil. Serve immediately.
