Preheat the oven to 350°F (180°C/Gas Mark 4). Line a baking sheet with parchment paper.
Arrange 7 oz (200 g) of the bread on the baking sheet and toast until golden brown, about 12 minutes. Set the croutons aside.
In a large bowl, toss together the remaining bread, bell peppers, cucumbers, garlic, strawberries, tomato juice, olive oil, and vinegar. Cover and marinate overnight in the fridge.
Transfer the ingredients to a blender and blend until
smooth. Strain through a fine-mesh sieve. Season to taste with salt.
To serve, ladle the soup into bowls. Drizzle with olive oil and garnish with the basil, black pepper, and croutons.
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