Remove the crust from the toast and soak it in vinegar. Remove the skin from the cucumber, remove the seeds and dice the tomatoes. Skin, cut in half and remove the seeds. Press the garlic into the tomatoes, put the vegetables and toast in a hand mixer and blend.
Add the cold soup and continue blending until the soup is fine and creamy. Season to taste with Tabasco, salt and pepper and chill through in the refrigerator (ideally in a blender jug).
Before serving, blend the soup again or stir well if necessary.
Arrange in deep plates and drizzle a few drops of olive oil over the top.
Serve the garnish separately or sprinkle it directly on the soup.
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