Blanch the tomatoes: cross each one of them with a knife, soak for 30 seconds in boiling water, then cold water. You’ll be able to easily peel them off.
Blend their flesh using a hand blender, along with the stale bread crumb.
Add the olive oil gradually, while still blending, then the plant-based cream and garlic, until you get a thick purée.
Season to salt, transfer to fridge for one hour, and serve with croutons (here made with tofu) and vacon (see recipe).