Chilled tomato and bread soup

A chilled soup perfect for summer.

Ingredients

1	Red onion, small, chopped
700 g	Tomatoes, red, chopped (Main)
2	Garlic cloves, chopped
½	Baguettes, cut into chunks
1 Tbsp	Flaky sea salt
1 to taste	Freshly ground black pepper
2 cups	Water, boiling
¼ cup	Extra virgin olive oil
3 Tbsp	Sherry vinegar
1	Lemon, juice - to taste

Directions

1. Into a large mixing bowl add the chopped the tomatoes, red onion and garlic cloves.
2. Add the chunks of baguette, sea salt, and freshly ground black pepper.
3. Toss together well. Pour over the boiling water, cover bowl with a clean tea towel and leave to soften for 1 hour.
4. Add the sherry vinegar and extra virgin olive oil. Blitz the mixture in food processor until smooth and creamy. Chill well.
5. Season to taste with lemon juice, spoon into bowls and garnish with a crouton and thin slice of tomato.