A light, refreshing soup for summer. The Red Wine Liqueur Vinegar gives the soup a slight sweetness that perfectly matches the acidity of the tomatoes. Serve with crusty bread.

Ingredients

600g vine-ripened tomatoes, peeled and quartered

1 medium cucumber, roughly chopped

2 garlic cloves, roughly chopped

1 small red onion, roughly chopped

1 red capsicum, halved, deseeded, and diced

3 thick slices of stale crusty bread, roughly chopped

70mL Pukara Estate Premium Extra Virgin Olive Oil, plus extra for serving

7 torn basil leaves

1 tbsp chopped flat-leaf parsley

40mL Pukara Estate Red Wine Liqueur Vinegar

One-third cup finely diced cucumber for serving

Method

Cover bread with a little water to soften. Place in a blender or food processor with all the vegetables, herbs, and olive oil. Blend until smooth.

Add the Red Wine Liqueur Vinegar, season to taste with salt, pepper, and a little sugar if necessary. Blend again and refrigerate until ready to serve.

Transfer to serving bowls, top with diced cucumber, and drizzle with Premium Extra Virgin Olive Oil.