Method

1. Pre-heat oven to 160˚C.
2. Cut the vegetables into brunoise for garnish, set aside.
3. Deseed and chop tomatoes, red bell pepper and cucumber, place in a deep bowl.
4. Soak a slice of bread in water; take out and squeeze excess water, then add to the bowl.
5. Add garlic, vinegar, olive oil and water, then blend thoroughly.
6. Season with salt and pepper to taste and pass through a strainer.
7. Chill the soup in the fridge before you serve.
8. In an oven tray, drizzle the slices of baguette with olive oil and toast in the oven for 6 minutes or until golden and crisp.
9. When the soup is chilled, take out and pour into cups and garnish with yellow and green bell pepper brunoise, then drizzle with olive oil and top with a croute.