Bring a pot of water to a boil and quickly dunk the tomatoes for about 40 seconds until their skins start to loosen, then peel them off.
Cut the tomatoes, pepper, and cucumber into large pieces and add them to a blender along with the shallot, garlic, olive oil, vinegar, and salt; blend until completely smooth.
Pour the blended mixture into serving glasses or bowls and chill in the fridge for 3 to 4 hours to let the flavors develop.
Cut the sourdough bread into small cubes and toast them in a pan with a little olive oil over medium heat until they turn golden and crispy, then sprinkle with salt.
Ladle the chilled soup into bowls, drizzle with olive oil, top with homemade croutons, micro greens, and some diced cucumber or bell pepper for a fresh crunch.
