This soup is a rich source of vitamins, minerals and antioxidants, and makes a very quick and simple dinner, especially when paired with some bread and a bean salad.

The bread in the recipe serves to thicken the soup; feel free to use almonds instead for a gluten-free option. If you like your soup thinner, feel free to omit.

This recipe just serves as a rough guide. Don’t be afraid to substitute your favourite vegetables and add in your favourite herbs and spices!
Recipe type: Soup, Vegetarian, Vegan
Makes: about 1.5 L (6 cups)
  • 1½-2 lb (680-900 g) ripe tomatoes
  • 1 bell pepper
  • 1 English cucumber
  • 2 thick slices day-old bread, cut into large chunks
  • 2 shallots, minced
  • 1-2 cloves garlic, crushed
  • 2 Tbsp (30 mL) balsamic vinegar
  • 1 Tbsp (15 mL) smoked paprika (optional)
  • 2 tsp (10 mL) cayenne (optional)
  • ¼ cup (60 mL) extra-virgin olive oil
  • Salt and pepper
  1. Quarter the tomatoes, and cut the bell pepper and cucumber into large chunks. Set some of each vegetable aside to chop finely for garnish.
  2. Place the bread in a bowl of a blender or food processor. Squeeze the tomato quarters over the bread and add them into the bowl. Let sit for about 20 minutes to allow bread to soften.
  3. Pulse the tomatoes and bread until they form a thick porridge. Add pepper, cucumber, shallots, garlic, vinegar and spices. Blend or puree until ingredients are liquefied.
  4. With the blender still running, stream in olive oil. Taste soup and adjust seasoning as needed. Refrigerate the soup until chilled. Serve with reserved vegetables as garnish.


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