1/3 loaf French bread, inside soft bread only (approximately 1 cup), discard crust

1 yellow bell pepper, seeds removed and cut into 1/2-inch cubes

1 cup cherry tomatoes, left whole

4 heirloom or roma tomatoes, stem removed, each cut into 8 pieces

half cucumber, seeded and peeled, cut into 1/2-inch cubes

1 small yellow onion, roughly chopped (approximately 1/3 cup)

1 garlic clove, smashed

1/4 cup loosely packed fresh basil leaves

1 tablespoon sherry vinegar

3 tablespoons extra-virgin olive oil

kosher salt, as desired

freshly ground black pepper, as desired

optional garnish:

1 avocado, thinly sliced

extra-virgin olive oil, as desired

Method:

1.   In a blender, like my personal favorite, Vitamix, or a food processor fitted with a blade attachment, add bread, bell peppers, tomatoes, cucumber, onion, garlic, basil, sherry vinegar, olive oil, salt, and pepper. Blend until smooth, approximately 2 minutes. Adjust seasoning to taste with additional vinegar, salt or pepper as desired.

2.   As an optional garnish, serve with fresh avocado and a drizzle of olive oil on top to finish.

Kitchen Note: For best results, make the soup ahead and chill before serving.