3 medium tomatoes, cut into chunks
10 cloves garlic, smashed, peeled and coarsely chopped
2 medium bell peppers (red, green, or yellow) cored, seeded, and cut into chunks
½ cup olive oil
2 tsp sea salt
Heat oven to 225 degrees. Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out.
In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped.
In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt, and 2 cups of water. Bring to boil. Lower the heat and simmer for 10 minutes. Season with pepper.
Lay one slice of bread in the bottom of four soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve. Makes 6 cups.