Ingredients:
4 large ripe tomatoes
1 English cucumber
1 red bell pepper
1 yellow bell pepper
1/2 red onion
1 clove of garlic
2 slices of bread, crusts removed
1/4 cup extra-virgin olive oil
2 tbsp sherry vinegar
Salt and pepper to taste
2 cups of ice water
1 tbsp honey
1/4 cup fresh parsley
1/4 cup fresh basil
2 tbsp chopped chives
2 tbsp chopped tarragon
Instructions:
Begin by preparing the vegetables: Peel the tomatoes and remove the seeds. Dice the tomatoes, cucumber, bell peppers, and red onion into small pieces. Peel the garlic and finely chop.
Soak the bread slices in water for a few minutes to soften them, then squeeze out the excess water.
In a blender or food processor, combine the soaked bread, diced vegetables, garlic, olive oil, sherry vinegar, honey, salt, and pepper. Blend until smooth.
Slowly pour in the ice water while blending, until the desired consistency is reached.
Taste and adjust the seasoning as needed.
Chill the soup in the refrigerator for at least 4 hours or overnight.
Before serving, chop the parsley, basil, chives and tarragon. Garnish each bowl of soup with the herbs.
Serve cold. Enjoy!