In summer, all the vegetables needed for this soup are quite affordable.
Put the tomatoes in a large bowl and pour boiling water. Drain the water after 10 seconds and when the tomatoes have cooled, peel them off.
Put the bread in a bowl and pour water at room temperature.
Cut the tomatoes in half, remove the seeds from the halves and place them in a colander sitted over a saucepan to collect the juice. Spoon press the seeds to the colander to squeeze more juice.
Peel the cucumber and remove the seeds with a teaspoon.
With a vegetable peeler, peel the peppers, remove the seeds and membrane.
Peel the bulbs and garlic.
Cut all vegetables into medium pieces.
Put half of all vegetables, bread, olive oil, vinegar, and tomato juice in a food processor or blender, add salt and freshly ground black pepper, and grind everything to a smooth, thick soup.
Repeat with remaining ingredients.
Pour the soup into a saucepan and put in the refrigerator to cool for about 2 hours.
Peel the vegetables for the side dish and cut them into small cubes.
Pour the soup on plates, spread out on top of all the vegetables from the garnish and a little sprinkle with olive oil.
Garnish bowls serve separately so that everyone can put additives.