Recipe: Bread, Tomato, Basil and Cucumber Soup

Serves 4

- 4 large, ripe tomatoes

- 1 English cucumber

- 1 clove garlic

- 1 teaspoon sea or kosher salt

- 1 to 2 fresh hot red chilies

- 4 ciabatta slices (see Kitchen Note)

- ¼ cup red wine vinegar

- ½ cup tomato juice

- ¼ to ½ cup chicken or vegetable broth

- 3 tablespoons extra-virgin olive oil plus extra for serving

- ¼ cup basil leaves

1. Peel the tomatoes, cut in half and squeeze out the seeds. Chop flesh to a pulp and put into a bowl. Peel cucumber, cut in half crosswise, then again lengthwise. Remove seeds and chop flesh finely. Peel and finely chop garlic with salt. Cut chilies in half lengthwise, scrape out seeds and chop finely. Add cucumber, garlic and chilies to tomatoes.

2. Soak ciabatta slices in a little cold water until thoroughly moist. Sprinkle with vinegar and leave for 10 minutes.

3. Squeeze out bread and chop finely. Stir into tomato mixture. Add tomato juice and broth, stirring to blend. Add black pepper to taste and 3 tablespoons olive oil, mixing thoroughly. Tear basil into small pieces and stir into the soup. Serve with more olive oil to the side.

Times Kitchen Note: Ciabatta is an Italian bread that is somewhat flat, wide and shapeless with a firm crust and airy texture. Substitute another Italian bread if necessary.

From "Italian Two Easy: Simple Recipes from the London River Cafe" by Rose Gray and Ruth Rogers