In a small saucepan, heat 300 ml water, 6 cherry tomatoes cut into quarters, 1 sprig parsley or coriander (roughly chopped), 1 clove garlic, and 1 Tbsp olive oil.
Bring the soup to boil then turn off the heat and allow it to cool until tepid.
In the meantime, cut 2 oranges into supremes then chop the segments into rough chunks.
Cut 2 slices bread (toasted) into chunks.
Toast the bread in the oven together with a clove of garlic for aroma.
Discard the garlic, ladle the soup into a bowl, then add the orange and bread.
Season with fine sea salt, black pepper (freshly ground), and a drizzle of olive oil.