• One pack tomatoes, quartered
• One small cucumber, cut into small pieces
• Half a green pepper, cut into small pieces
• Small red onion, cut into small chunks
• One clove of garlic, crushed
• Three slices of bread, torn into pieces
• Red wine vinegar or sherry vinegar, about 120ml
• Olive oil, some
• Salt
• Black pepper
• Three or four leaves of fresh oregano if you have it

Place the torn slices of bread in the bottom of a large bowl. Layer the vegetables on top of the bread, tomatoes first, followed by cucumber, then onion, pepper and garlic. After each layer of vegetable, salt them quite generously without going overboard. They should still be edible, we’re not trying to cure them. Add the vinegar and oil, cover with a towel and leave out at room temperature for at least an hour.

The salt should draw the water out of the veg, which will then soak into the bread. Put everything in the mixing bowl, including any accumulated liquid, into the food processor and blend thoroughly. Taste for seasoning, acid and oil levels at this point and adjust.

Place a sieve over another big bowl (or the original one, cleaned) and in two batches strain the soup. You’ll need to use a wooden spoon or that blue silicone flipper like object to push the liquid through the strainer, carefully turning over the blended vegetables and bread to get as much liquid out as possible.

Chill for at least an hour and then adjust seasoning and acid again just before serving.