(Serves 6)

Yet another bread and tomato dish, but this time in soup form – the classic summer refresher from Andalucia.

4 slices ħobża, crusts removed
3 to 4tbsps extra virgin olive oil
2tsps sherry vinegar
2 small mild onions or shallots
2 cloves garlic
1/2 cucumber
1/2 green pepper
1kg ripe tomatoes
1l of water
Gozo sea salt
Freshly ground black pepper

Garnish: chopped, peeled, seeded tomatoes, finely diced cucumber, chopped, mild onion, chopped green pepper, small cubes of dry, toasted or fried bread.

Soak the bread in the vinegar while you peel and roughly chop the vegetables. Put everything except the seasoning and garnish in the blender, in two batches, if necessary, and blend until smooth, gradually adding the olive oil. Sieve into a serving bowl, and season to taste.

Serve the garnishes separately. For a less smooth soup, you may like to leave it unsieved.