Soak the bread in a little water.

Wash, peel and clean all the vegetables.

Into a blender, place all the vegetables cut into medium size, the bread, olive oil and salt.

Squeeze half a lemon and add the juice to the blender.

You can add vinegar instead, but I prefer the lemon.

Blend well. Stop and taste. Add more salt, if you need.

Then strain the soup through a sieve, so it's even finer and softer.

It's recommended to keep the soup in the fridge for at least 1 hour, if you have the time. It will be good even if you don't do this.

In the meantime, prepare the croutons, if you don't have them. Cut the bread into small cubes and sprinkle over with olive oil, salt and a little oregano. Keep in the oven for a little while, then set aside until the soup is served.

Remove the soup from the fridge and ladle into plates.

Put the croutons in the soup just before you eat, because they soften very quickly.

If you don't like it with croutons, you can just add thinly sliced peppers. Their taste matches perfectly with the soup.

Enjoy!