Peel the garlic. Quarter the peppers, clean, wash and cut into large pieces. Wash the cucumber and dice coarsely, except for about 150 g. Peel 2 slices of white bread. Wash and clean the tomatoes and cut them into pieces except for 2.
Put everything in a blender and puree. Add 2 tablespoons of oil, sherry and tomato juice and stir in. Season to taste with salt and pepper and chill. Dice 2 slices of bread. Roast the pine nuts in a pan without fat, remove.
Heat 1 tablespoon of oil in a frying pan and fry the bread cubes. Cut 2 tomatoes in half, remove seeds. Dice the flesh. Cut remaining cucumber into small cubes. Arrange soup in bowls, sprinkle with bread, tomato and cucumber cubes and pine nuts.
Garnish with basil. Add remaining side dishes.