The Spanish have many soups with bread as a base, and this is one of them. In spite of all the wonderful dishes in the Spanish repertoire, I still love chilled soups the best, especially in warm summer weather.
- Soak the bread in water and squeeze dry.
- Place the chopped tomatoes, garlic, salt and paprika in a food processor and pure.
- With the motor running, gradually add the bread, then drizzle in the olive oil and finally the vinegar.
- Serve chilled or at room temperature.