1/2 cup water
2 1/2 ounces French bread baguette, interior crumb only, torn into small pieces
1 cup coarsely chopped yellow bell pepper
1 cup chopped seeded peeled cucumber
1/2 cup chopped sweet onion
3 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
1 garlic clove, chopped
2 pounds yellow heirloom tomatoes, peeled, cored, seeded, and coarsely chopped
3/8 teaspoon kosher salt
12 red cherry tomatoes, chopped
How to Make It
Combine 1/2 cup water and bread in a small bowl; let stand 5 minutes.
Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth. Add bread mixture and salt to blender; process 1 minute. Cover and refrigerate at least 30 minutes. Place 1 cup soup in each of 6 bowls. Top evenly with remaining 1 1/2 teaspoons oil and red tomatoes.