4 Tomatoes on the vine
3 Grilled red capsicum in oil
100 ml EVOO
40 ml Sherry vinegar
1 Clove of garlic
10 Basil leaves
Salt and pepper
Cut a small cross in the bottom of the tomatoes and submerge them in boiling water for 30 seconds.
Let them cool in ice water for 30 seconds and remove the skin.
Place all the ingredients except basil leaves in a blender and blend until the mixture is smooth.
Garnish soup with fresh basil leaves.
Cut several slices of bread, brush them with a bit of olive oil and grill them.