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1
- To make the soup: In a large mixing bowl, combine the tomatoes, peppers, and cucumber.
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2
- In a saute 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.
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3
- 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.
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4
- Working in batches, blend the marinated vegetable and bread mixture in a blender or food processor fitted with the metal blade until pureed.
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5
- 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.
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6
- Strain into another bowl and then stir in the tomato juice. Taste the soup and adjust the seasonings with salt and vinegar if needed.
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7
- Cover and refrigerate for at least 3 hours or refrigerate in a container with a tight-fitting lid for up to 3 days.
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8
- For the garnish: Preheat the oven to 425 degrees.
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9
- 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.
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10
- Rotate the pan, turn the croutons over, and continue baking for a bout 4 minutes longer, or until they are golden brown and crisp.
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11
- When done, let the croutons cool on the baking sheet. These will keep in a tightly lidded container for up to 2 days.
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12
- 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.
