Whizz the tomatoes (reserving a few), onion, cucumber (reserving a small piece), peppers, garlic, bread, half the olive oil, Tabasco and the vinegar in a food processor until fairly smooth, but with a little texture. Grind in lots of black pepper and chill in the fridge for up to 2 hours.
To serve, remove the soup from the fridge and loosen with a little water if needed. Ladle into bowls or cups.
Chop the reserved tomatoes and cucumber. Sprinkle over the soup with the parsley and drizzle with the remaining olive oil. Serve with crusty bread.
Chef's tip: this recipe can easily be doubled if you have more guests