Spanish tomato soup

Top tomatoes with garlic in a large roasting pan, drizzle with 30 ml olive oil and roast for 30 minutes or until soft. Cool.
Process tomato and cooking juices in a food processor until smooth, or press through a sieve.
Transfer to a bowl, add other tomato juice, season to taste with salt and freshly ground black pepper and mix well. If too thick, add a little water.
Refrigerate for six hours or overnight to allow flavours to develop.

Combine bread and 30 ml olive oil and place on a baking tray. Bake at
200 °C for 10 minutes, tossing occasionally, until golden.

Combine vegetables with vinegar, season and mix well.

Blend basil in a food processor until finely chopped and, with the motor running, gradually add remaining olive oil until smooth. Serve chilled soup topped with vegetables and croutons, drizzled with basil oil.