Instructions: Put the bread in a small bowl, pour over the water and let soak. Core the tomatoes, cut them crosswise and scoop out the seeds. Cut the flesh in large chunks. Halve the pepper, remove the core and seeds and cut it in quarters. Peel the cucumber, cut it in half lengthwise and scoop out the seeds; keep 4 thin strips for decoration and cut the rest in chunks. Peel the garlic clove. Squeeze the soaked bread to remove excess water. Puree the vegetables in the food processor in two batches, adding the olive oil and soaked bread to the last batch. Stir in the wine, vinegar, salt, pepper and sugar. Taste for seasoning, cover and chill at least 2 hours. If necessary, thin the soup with a little more water and taste for seasoning.

Spoon into bowls, add an ice cube and top with a knotted strip of cucumber peel.

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