Cold tomato soup

Start by cutting the tomatoes, cucumber, peppers and onions into smaller pieces. Peel the garlic. Put them in a blender, pour olive oil and balsamic vinegar.

Season everything with salt and black pepper. Blend until smooth. You can add a little cold water while blending if the soup is too thick. When the soup is smooth, pour it through a fine sieve into a large bowl.

I recommend leaving it in the fridge for at least an hour to allow the flavours to meld.