Chilled Tomato Soup Gazpacho-Style
For the soup: soak the chile in a bowl of hot water until soft, about 30
minutes. Drain, peel and crush it to a paste with a mortar and pestle; set
aside. Soak bread cubes in a medium bowl of cold water until soft, about 5
minutes. Drain, squeeze out excess water and set aside.
Crush garlic and 2 tablespoons of salt into a paste with mortar and pestle. Add drained bread and grind until smooth; set aside. Grate cut side of tomatoes on a box grater into a strainer set over a large bowl; strain out seeds and press through as much pulp as possible; discard skins. Stir reserved chile, garlic-bread paste and oil into tomato pulp-liquid. Season to taste with salt, cover and chill.
For the relish: peel, seed and dice tomatoes. Combine tomatoes, cucumber,
pepper, onion, chervil, basil, vinegar and olive oil in bowl. Season to
taste with salt and pepper.
To serve: brush Italian bread slices with olive oil and rub with peeled garlic clove. Toast lightly. Ladle soup into bowls; add a generous spoonful of tomato relish into each bowl and top with toasted garlic bread. Serves 6.