This chilled soup is a delicious concoction of tomatoes, capsicums and cucumbers with a hint of garlic – all high in what's good for you and low in fat and kilojoules. Ladle into cups as an entree or into bowls for a light dinner.
2 garlic cloves, peeled
4 slices crusty French bread (wholemeal if possible), about 2 cm thick
1 teaspoon pepper
1/2 cup coarsely chopped red onion
1 large can (810 g) no-salt-added tomatoes
1/4 cup dry breadcrumbs
1/4 cup chopped parsley
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cucumbers, peeled and chopped
2 green capsicums, chopped
2 red capsicums, chopped
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Preheat the oven to 180°C. Cut 1 garlic clove in half and rub the cut sides on the inside of a large bowl and on both sides of the bread slices. Tear the bread into 2 cm pieces. Place the bread in the large bowl and lightly coat with nonstick cooking spray. Sprinkle with 1/2 teaspoon pepper. Toss to coat and transfer to a baking tray. Bake the croutons in the oven until golden-brown, about 15 minutes. Allow to cool.
Pulse the onion and remaining garlic in a food processor or blender until finely chopped. Add half the tomatoes with all their juice, and puree. Add the breadcrumbs, parsley, vinegar, oil and remaining pepper. Process just until blended and pour into a large nonmetallic bowl.
Chop the remaining tomatoes. Stir them into the tomato mixture with half the chopped cucumbers and half the green and red capsicums. Refrigerate until chilled, about 1 hour. Ladle the soup into bowls and top with the remaining cucumber, green and red capsicums and croutons. Serve chilled.
Acids in foods like tomatoes, citrus fruit, vinegar and even buttermilk can react with some metals, resulting in an undesirable metallic taste. Prepare acidic dishes such as this soup in glass or pottery bowls.