soup · Cooking course

Serves 4

Ingredients

• Tomatoes — 500 g. Blanch and peel.
• Red bell pepper — 1 pc
• Cucumbers — 250 g, peeled and trimmed
• Red onion — 100 g
• Garlic — 1 clove
• Chili pepper — 0.5 pc, seeded and chopped
• Parsley — 10 g
• Basil — 5 g
• Tomato juice — 250 ml
• Extra-virgin olive oil — to taste
• Lemon juice — 1 tbsp
• Sugar — 0.5 tbsp
• Salt — to taste
• Black pepper — to taste
• Cherry tomatoes — 200 g, cut into 1/4–1/8
• White bread — 70 g

Instructions

Take a blender and add everything to the jug.

1. White bread.
2. Tomatoes. Blanch, peel. Halve and core.
3. Cucumber. Peel, trim the ends, remove seeds (and excess water).
4. Garlic.
5. Hot pepper. Seed and chop.
6. Sweet pepper. Remove seeds and membranes. Lightly chop.
7. Sugar, pepper, salt.
8. Red onion.
9. Squeeze in half a lemon.
10. Basil and parsley leaves.
11. Tomato juice.
12. Blend. A little honey is welcome.
13. Pour into a bowl, garnish with cherry tomato wedges and olive oil; serve quickly.