Soup

• 1 lb ripe Roma tomatoes, cored and roughly chopped
• 3-inches of English cucumber, peeled and roughly chopped
• 1 slice of sourdough bread, toasted
• 1/2 red bell pepper, seeded and chopped
• 1/2 green bell pepper, seeded and chopped
• 1/2 small red onion, peeled and chopped
• 1–2 garlic cloves, smashed
• 2 tablespoons Sherry vinegar
• 2 tablespoons olive oil
• kosher salt to taste

Garnish

• croutons
• Maldon sea salt flakes