Serves 6

1. 900 grams very ripe tomatoes
2. 1 large onion
3. 2 red peppers
4. 1 small cucumber
5. 1 thick slice of white bread (crust removed, or if like me eat it as it’s the best bit!)
6. 1 egg yolk
7. 2 garlic cloves
8. 6 tablespoons olive oil
9. 1 tablespoon tarragon vinegar
10. 450 grams tinned tomatoes
11. 1 tablespoon tomato puree
12. Freshly ground black pepper
13. Sea salt

Method

1. Chop the tomato, onion, red pepper and cucumber. Place into separate bowls to use as garnish.
2. Roughly chop the remaining vegetables for the blender.
3. Put the bread, egg yolk and garlic into the blender and start to blend. Add the oil in a thin steady stream to the mix. It should look like an emulsion.
4. Add the vinegar and then add all the soup ingredients and blend until smooth.
5. Sieve to remove the tomato seeds. Adjust seasoning to taste.
6. Serve icy cold and garnished with the chopped vegetables.