This soup is copied often but seldom duplicated in simplicity. It requires really fresh, ripe tomatoes and peppers, cucumbers and herbs. First clean and dry all produce: 1 dozen ripe roma or heirloom tomatoes, 1 cup of roasted peeled piquillo peppers (sweet peppers will do), 4 peeled and de-seeded large cucumbers, 1 peeled yellow onion, 1 bunch of flat parsley, 4 cloves of garlic, 1 cup of day-old bread soaked in water, salt/pepper, extra virgin olive oil. Dice all into small pieces, squeeze out water from bread, place in food processor or as we prefer, a large food-mill. Pass through food mill once to remove seeds and skins, or blitz to medium-fine in machine. Add 2 cups of extra virgin oil beating in to emulsify. Then add tomato juice to thin to chunky soup consistency. Season with salt and pepper to taste. Additional tip: there are several types of smoked spanish paprika, we use a brand from extremadura in southwestern spain that comes in both sweet or picante strengths. Sprinkle liberally and mix well into soup. Chill soup and serve w/ creme fraiche or sour cream, skewered olives or grilled shrimp on the bowl or glass rim. Enjoy