The decisive moment that pushed me to cook this soup was that I finally found in the sale of canned tomato Pomito! This product turned out to be perfect for cooking because it has no salt, no sugar... and do nothing but tomatoes!

Prepare the foods. Cucumber peel, cut into strips. Pepper cut into large pieces, onion-garlic and Basil finely chopped.

Fry 10 min. in a skillet or frying pan with a thick bottom cucumbers, onion, garlic and pepper. The broth warm.

Add tomatoes, salt, pepper, half of Basil, and dry Italian herbs. Simmer over medium heat for 5-7 minutes, then gradually pour in the hot broth. Writing a rolling boil to give the soup a couple of minutes. The whole broth is better not to add immediately, but leave 1 stack. and adjust thickness of soup at the stage of pureromance.

Ready soup blend in a blender. Bread (based on 2 slices per serving) cut into large pieces and fry in the heated oil in a frying pan until Golden brown. (I had salted and sprinkled Italian herbs).

When serving, add the crisp bread, capers (or olives), pine nuts and Basil and season the soup flavored olive oil (1-2 tsp per serving).