• 1 1/2 pounds ripe tomatoes (approx. 4 1/2 cups)
  • 1 cup cubed stale, crust-less bread, gluten free if needed (about 2 slices)
  • 1 medium garlic clove, peeled
  • 1 medium red pepper, cut into large cubes
  • 1-2 teaspoon ground cumin
  • A few strands of saffron (you won’t miss it if you don’t have it, but it does add something very nice)
  • 1/4 cup vegan sour cream (see recipe at, recipes, misc.) or plant-based yogurt like oat or cashew
  • 1 tablespoon good sherry wine vinegar (or just sherry wine)
  • Salt (optional) and freshly ground pepper

Serves 2-4

Cut tomatoes into large wedges and place into food processor or blender. Discard any hard parts.

Add the bread, garlic, red pepper, cumin, and saffron.  Process until smooth.  With the processor running, add vegan sour cream or yogurt, and sherry wine vinegar.  It should be similar to the consistency of yogurt.  Season with salt (optional) and pepper. Add more vinegar (don’t overdo this) and cumin if needed. Process the soup until foamy.  Pour into 2 large soup bowls, or several smaller ones, and garnish as you like with avocado, sliced spring onion, or cilantro, and perhaps a spoonful of vegan sour cream. Serve chilled or at room temperature. Some like this just barely hot.