Feel free to change the vegetables to your liking. This soup is best served with a splash of extra-virgin olive oil and toasted bread.
3 cloves garlic, smashed
2 1/2 pounds tomatoes, roughly chopped
1 green or red bell pepper, seeded and chopped
1 onion, chopped
1 fresh Fresno chile, seeded and chopped
1/4 cup red wine vinegar
1/2 cup good-quality extra-virgin olive oil
2 slices rustic bread (such as ciabatta)
1 good dash of Tabasco, or to taste
1 tablespoon salt
Place all ingredients except the bread in a large bowl and toss. Let stand for about 1 hour to allow juices to form.
Transfer all ingredients including bread to a blender, and blend to a smooth purée. If you desire an even smoother finish, push the mixture through a sieve. Check and adjust seasoning to your liking.