• 30 ml (2 level tablespoons) fresh breadcrumbs
• 15 ml (1 tablespoons) olive oil
• 25 ml (5 teaspoons) red wine vinegar
• 450 g (1 pound) tomatoes, skinned
• 225 g (8 ounces) cucumber, skinned and finely chopped
• 1 medium green pepper, seeded and chopped
• 1 medium onion, skinned and chopped
• 450 ml (3/4 pint) water
• salt and pepper
• 3 slices fresh white bread
• vegetable oil for frying
• 1 garlic clove, skinned and crushed

Place the breadcrumbs, olive oil and vinegar together in a large mixing bowl. Leave to soak for 10 minutes.

Halve the tomatoes, remove the seeds and finely chop the flesh.

Reserve about 30 ml (2 tablespoons) of each chopped vegetable. Cover and refrigerate.

Purée the remaining vegetables with half the water until very smooth.

Gradually stir in the oil and breadcrumb mixture until thoroughly combined. Stir in the remaining water. Season well.

Cover and chill in the refrigerator for at least 2 hours before serving.

Evenly dice the bread. Heat the oil with the garlic, add the bread and fry until golden brown. Drain well on absorbant kitchen paper.

Serve the soup well chilled with the chopped vegetables and croutons served in separate dishes. Place one or two ice cubes in each soup bowl before serving, if wished.

Contributor's note: From "The Good Housekeeping Cookery Book", Ebury Press, London.