3 pounds ripe heirloom tomatoes
1/2 small to medium-size sweet onion
1/4 red bell pepper
1 slice whole-grain sour-dogh bread, toasted
juice from 1/4 lime
small splash of hot sauce
1/4 to 1/3 cup of extra virgin olive oil
salt and pepper to taste (or, I like using my shio-koji, instead of salt, for more depth in flavor)
Cut the vegetables into large cubes.
Put all the ingredients in a blender and blend until very smooth.
Transfer the soup into Miso-shiru Nabe, and let it chill in the fridge for 2-4 hours.