To roast the tomatoes, preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Toss the tomatoes with the olive oil in a large bowl and season with salt and pepper. Spread them out evenly, skin side down, on the baking sheet. Roast until they release their juices and began to caramelize on the edges, 30 to 40 minutes. You should have about 2 ½ cups.

 

To make the soup, combine the water and vinegar in a medium bowl, add the bread, and soak for a few minutes. In a blender, combine the roasted tomatoes, soaked bread and luquid, the coarsely chopped piquillos and cucumber, garlic, and salt, and puree. With the blender running, slowly add the oil. Taste and adjust the seasoning. Remove the soup from the blender and stir in the diced cucumbers and piquillos. Cover and chill for at least 1 hour.

 

To serve, top each portion with red onion, parsley, croutons, a drizzle of oil, and a drop of lemon juice, or place the garnishes on the table in small dishes and let diners add their own.

 

Cesar p92