This is a soup for the hot summer time, eaten chilled and in good company! Also known as Gazpacho or Gaspacho in the areas around the Spanish border.
Save old, wholesome, preferably brick oven baked bread for the croutons, a must with this soup!
Process in food processor until chopped (or mash it with your bare hands, as my grandmother did!):
1 1/2 lbs meaty tomatoes
1 sweet onion
1 clove garlic
1/2 green pepper
1/4 olive oil
1 TBS balsamic vinegar
lots of oregano (preferably wild from Monchique)
water (as much as you like – you decide the consistency. Ice cubes can be added))
salt to taste
Serve topped with the croutons.