• Wash and dry all of your produce.
• Peel the cucumber and chop into thirds. Reserve 1/3 for garnish and place the other portions in a large bowl.
• Stem the tomatoes and reserve 1 tomato for garnish. Cut the remaining tomatoes into quarters and place into a large bowl with the cucumbers.
• Stem and seed the 1/2 yellow pepper and cut into thirds. Reserve 1/3 for garnish while placing the remaining portions with the tomatoes & cucumbers.
• Place the cut vegetables into the bowl of a large food processor (you may have to do this in stages if you have a smaller food processor or blender) with the cup of water, bread, garlic clove, olive oil, and red wine vinegar. Add a generous pinch of kosher salt and a few grinds of fresh pepper.
• Pulse the food processor to start and then blend full tilt until smooth. If working in stages, try to achieve an even consistency with each batch.
• Once the mixture is smooth, adjust salt and pepper to taste. Pour into a large bowl to serve immediately, or cover and chill. I let mine sit for 45 minutes in the fridge and it was perfect!

To Plate...

• Dice the reserved veggies & scallion into 1/2 inch pieces and place into a small bowl. Gently toss to mix.
• Pour the chilled soup into several serving bowls and garnish with the chopped vegetables and a swirl of olive oil.
• Or, you can plate as I did and place the vegetables into the serving bowls before pouring the soup and then swirl the soup around them.