800 g (1 lb 10 oz) very red, ripe plum tomatoes, roughly chopped
1 small green pepper, cored, deseeded and chopped
1 small red pepper, cored, deseeded and chopped
1/2 small red onion, chopped
1 garlic clove, finely chopped
1/2 deseeded cucumber, chopped
100 g (3 1/2 oz) fresh breadcrumbs
2 tablespoons olive oil
150 ml (1/4 pint) chilled tomato juice
2 tablespoons aged sherry vinegar
12 ice cubes
salt and pepper
1 tablespoon chopped mint, to garnish
Put all the ingredients except the sherry vinegar, ice cubes and mint into a food processor or blender and pulse until smooth. Stir in the vinegar and season generously with salt and pepper. Cover with clingfilm and place in the freezer to chill for 10 minutes.
Place 3 ice cubes in each serving bowl and pour over the chilled soup. Garnish with the chopped mint and serve.