Ingredients:

1 piece of a baguette (around 3-4” long), crust removed and cut into cubes

2 ea. serrano chilies

3 large seedless cucumbers, peeled and coarsely chopped

3 lbs. ripe tomatoes, de-seeded, coarsely chopped

2 cloves garlic, chopped

3 cups tomato juice, or as needed

3 tbsp sherry vinegar

¾ cups extra-virgin olive oil

Salt and pepper, to taste

Procedure:

1. Soak the baguette in water for approximately half an hour. Squeeze out as much moisture as possible-reserve.

2. Place the serrano chilies on the grill or a dry pan. Sear the chilies on all sides. Lightly wrap in aluminum foil and let sit for at least 10 minutes. Unwrap, split the chilies in half lengthwise and scrap out the seeds.

3. Turn the chilies, skin side facing up and using a small knife remove the charred skin. Place the prepared chilies along with the soaked bread, cucumbers, tomatoes, garlic tomato juice, and sherry vinegar in a blender.

4. Puree the ingredients -with the blender on, gradually pour in the olive oil. Adjust the seasoning with salt and pepper.

5. Add the following garnish ingredients to the soup:

   -1 cup green peppers, small dice

   -1 cup red onions, small dice

   -1 serrano chile, de-seeded, finely chopped

   -Chill the soup placed in an ice bath under refrigeration