Serves 4 as an entrée (or 12 as cocktail shots)
Preparation time 15 minutes
Cooking time 10 minutes
Tick off the ingredients as you buy them
Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.
Cut bread into cubes and toss together with garlic and ¼ cup Moro Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.
Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.