Ingredients:

700gms ripe, red tomatoes
10cm piece of telegraph cucumber, deseeded and peeled
2-3 spring onions peeled and chopped
2 cloves of garlic crushed
½ red bell pepper deseeded and chopped
1 handful fresh basil
4 tablespoons Juno Picual extra virgin olive oil
1½ tablespoons red wine vinegar
Salt and freshly ground black pepper

Method:

1. Skin tomatoes by placing in a bowl of boiling water for a minute or two until the skins loosen and slip off easily. 
2. Halve the peeled tomatoes, scoop out and discard the seeds. Place in a food processor along with all remaining ingredients. 
3. Blend everything at top speed until the soup is absolutely smooth. 
4. Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly – anything from 150-275 ml – then cover the bowl with foil and chill thoroughly. 
5. Serve the soup with four ice cubes floating in it and garnish with small croutons of bread fried in olive oil until crisp, well drained and cooled.